Indonesian barbecued shrimp

Yield: 4 servings

Measure Ingredient
½ cup Peanut butter
½ cup Water
1 tablespoon Brown sugar; packed
1 tablespoon Lemon juice
½ teaspoon Salt
½ teaspoon Red pepper sauce
1 small Garlic clove; crushed
1½ pounds Shrimp; peeled
2 tablespoons Vegetable oil
2 tablespoons Water
1 tablespoon Lemon juice
1 teaspoon Brown sugar; packed
½ teaspoon Salt
½ teaspoon Red pepper suace
2 Garlic cloves; crushed

DIPPING SAUCE

SHRIMP

Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving space between each. Cover and grill shrimp about 4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until shrimp are pink. Serve with sauce, and if desired, lime wedges.

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