Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- Shrimp:
- 1 cup coarsely chopped fresh basil
- 1/2 cup canned unsweetened coconut milk
- 1 1/2 tablespoons finely chopped garlic
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce (nam pla)
- 20 large shrimp, peeled, de-veined
- 1 cup hickory smoke chips, soaked in water 30 minutes, drained
- 4 bamboo skewers, soaked in water 30 minutes, drained
- Peanut sauce:
- 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1/4 cup canned low-salt chicken broth
- 2 tablespoons canned unsweetened coconut milk
- 1 teaspoon fresh lime juice
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce (nam pla)
- 1 teaspoon hot pepper sauce (such as Tabasco)
Preparation:
For peanut sauce:Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For shrimp:
Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally. Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side. Serve shrimp with peanut sauce.
