Recipe - Grilled Shrimp Kebabs With North Indian Dried Spice Butter

PEANUT SAUCE
1 teaspoon Chopped gingerroot
1 teaspoon Chopped cilantro
1 Fresh jalepeno; chopped
One fourth cup Red wine vinegar
One fourth cup Soy sauce
One half cup Creamy peanut butter
1 teaspoon Curry powder
1 teaspoon Dark sesame oil

GRILLED SHRIMP
16 lg Shrimp; peeled and deveined
(16 to 20)
1 tablespoon Vegetable oil
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.

Serves six.

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); 2 One half Lean Meat; 1 One half Vegetable; 0 Fruit; 3
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.