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Shrimp Satay

bbq, shrimp

1/3 cup canned sweetened coconut cream
2 tablespoons hoisin sauce
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon chopped gingerroot
1 teaspoon hot Oriental chili paste
1 teaspoon sesame oil
2 cloves garlic; minced
2 pounds raw shrimp; peeled and deveined
1/4 cup chopped fresh coriander; or
green onion

In bowl, combine coconut cream, hoisin sauce, peanut butter, soy sauce, gingerroot, hot chili paste, sesame oil and garlic; mix until smooth. Add shrimp and stir to coat well. Marinate for 30 minutes at room temperature or for up to 2 hours in refrigerator. Thread 2 shrimp onto each of 24 soaked 6 inch wooden skewers. On greased broiler pan or grill, broil shrimp for 2 to 3 minutes on each side or until opaque inside. Arrange on serving plate and sprinkle with coriander. Serve hot or at room temperature.

Contributor: The Canadian Living Christmas Book.

Yield: 24 hors d'oeuvr

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