| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Indo | Seafood, Barbeque, Marinades | 4 | Servings |
INGREDIENTS
| 1/2 | c | Peanut butter |
| 1/2 | c | Water |
| 1 | tb | Brown sugar; packed |
| 1 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Red pepper sauce |
| 1 | sm | Garlic clove; crushed |
| 1 1/2 | lb | Shrimp; peeled |
| 2 | tb | Vegetable oil |
| 2 | tb | Water |
| 1 | tb | Lemon juice |
| 1 | ts | Brown sugar; packed |
| 1/2 | ts | Salt |
| 1/2 | ts | Red pepper suace |
| 2 | Garlic cloves; crushed |
INSTRUCTIONS
DIPPING SAUCE SHRIMP Date: Mon, 20 May 1996 07:47:32 -0700 From: cstarz@teleport.com (Carey Starzinger) 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. Posted to MealMaster Recipes List, Digest #141
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