| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Indo | Barbeque, Marinades, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | c | Peanut butter |
| 1/2 | c | Water |
| 1 | T | Brown sugar, packed |
| 1 | T | Lemon juice |
| 1/2 | t | Salt |
| 1/2 | t | Red pepper sauce |
| 1 | Garlic clove, crushed | |
| 1 1/2 | lb | Shrimp, peeled |
| 2 | T | Vegetable oil |
| 2 | T | Water |
| 1 | T | Lemon juice |
| 1 | t | Brown sugar, packed |
| 1/2 | t | Salt |
| 1/2 | t | Red pepper suace |
| 2 | Garlic cloves, crushed |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 394
Calories From Fat: 214
Total Fat: 25g
Cholesterol: 214.3mg
Sodium: 1695mg
Potassium: 425.6mg
Carbohydrates: 13.4g
Fiber: 2g
Sugar: 7.6g
Protein: 31.4g