Peanut barbecue shrimp

Yield: 4 servings

Measure Ingredient
1½ pounds Large peeled and deveined shrimp shells; (1 1/2 to 2)
; reserved
1 cup Peanut sauce see recipe or
American spoon foods peanut sauce
½ cup Chicken stock; or canned broth
2 tablespoons Unsalted butter; at room temperature
Chayote and red pepper salad see recipe
2 tablespoons Chopped fresh chives

1. Thread 6 shrimp each on 4 skewers and set on a large plate. Brush the shrimp on both sides with ½ cup of the peanut sauce.

2. Cover and refrigerate for 1 hour. Prepare a charcoal or gas grill or preheat broiler. Combine the reserved shrimp shells and the stock in a small saucepan, bring to a simmer over high heat, and simmer for 2 to 3 min. Stir in the remaining ½ cup peanut sauce and return to a simmer.

3. Remove the pan from the heat and stir in the butter until melted. Strain the sauce and keep it warm. Grill or broil the skewered shrimp for 2 to 3 min. on each side, basting from time to time with the sauce remaining on the plate. Slide the shrimp off the skewers onto a tray or plate.

4. Arrange the chayote salad in the center of four plates and spoon the warm sauce around the salad. Arrange 6 shrimp around each salad, sprinkle with the chives, and serve.

Copyright credit: 1996 by Larry Forgione © 1996 Lifetime Entertainment Services. All rights reserved.

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