Spicy Grilled Peanut Shrimp
serves 4 Source:Crossroads cooking by Elisabeth Rozin
Ground peanuts,more typically used as a component of savory stews and sauces, here combine with
coconut milk in a spicy marinade/coating for grilled shrimp. The marinade is quite thick and should
be fairly spicy, but you can adjust the hot pepper to suit your palate. These shrimp are best served
as an hors d'oeuvre or appetizer, hot off the grill.
1/4 cup unsweetened coconut milk 2 tablespoons peanut butter 1 tablespoon fresh lemon juice 3 or 4
cloves garlic,crushed
2/2 to 1 teaspoon cayenne or other ground hot red pepper 1 pound large shrimp or prawns, peeled and
deveined coarse salt to taste
In a small bowl, combine the coconut milk, peanut butter, lemon juice, garlic, and cayenne and mix
thoroughly. Add the shrimp to the marinade, making sure all sides of the shrimp are coated. Cover
with plastic wrap and refrigerate for 1 to 2 hours. Soak the skewers if using bamboo. Put 3 or 4
shrimp on each skewer, keeping as much of the marinade on as possible. Grill over hot charcoal,
turning once, just until the shrimp turn pink on each side. Do not over cook. (Or the shrimp can be
broiled in the oven for a minute or two on each side.) Sprinkle the shrimp with the coarse salt
before serving.
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