Yield: 1 servings
|1 teaspoon||Chopped gingerroot|
|1 teaspoon||Chopped cilantro|
|1 \N||Fresh jalepeno; chopped|
|¼ cup||Red wine vinegar|
|¼ cup||Soy sauce|
|½ cup||Creamy peanut butter|
|1 teaspoon||Curry powder|
|1 teaspoon||Dark sesame oil|
|16 larges||Shrimp; peeled and deveined|
|\N \N||(16 to 20)|
|1 tablespoon||Vegetable oil|
|\N \N||Salt and black pepper to taste|
For the peanut sauce, place gingerroot, cilantro and jalepeno in a food processor and process until smooth, Add vinegar, soy sauce and peanut butter and puree until smooth and creamy. Add curry powder and sesame oil.
Process until mixed well. Remove from processor and refrigerate until ready to use.
For the shrimp, light coals or start grill. Place peeled shrimp in a bowl, toss with oil, and season with salt and pepper. You may skewer them if you like. When the grill is hot, place shrimp on grill and cook just until they turn pink, 1 to 2 minutes on each side. Remove and place on a tray with the peanut sauce in a small dish on the side.
Converted by MC_Buster.
Per serving: 316 Calories (kcal); 20g Total Fat; (56% calories from fat); 23g Protein; 12g Carbohydrate; 146mg Cholesterol; 4259mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.