Indonesian barbecued shrimp **
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Peanut butter |
| ½ | cup | Water |
| 1 | tablespoon | Brown sugar; packed |
| 1 | tablespoon | Lemon juice |
| 1½ | pounds | Shrimp; peeled |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Water |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Red pepper sauce |
| 1 | small | Garlic clove; crushed |
| 1 | teaspoon | Brown sugar; packed |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Red pepper suace |
| 2 | Garlic cloves; crushed | |
Directions
PATTI - VDRJ67A
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.