Ingredients
1/3
cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4
cup canned low-salt chicken broth
2
tbsp canned unsweetened coconut milk
1
tsp fish sauce (nam pla)
1
tsp hot pepper sauce (such as Tabasco)
1
cup coarsely chopped fresh basil
1/2
cup canned unsweetened coconut milk
1
1/2 tbsp finely chopped garlic
1
1/2 tbsp fresh lime juice
1
tbsp minced peeled fresh ginger
2
tsp fish sauce (nam pla)
20
large shrimp, peeled, deveined
1
cup hickory smoke chips, soaked in water 30 minutes, drained
4
bamboo skewers, soaked in water 30 minutes, drained
Directions
2.
Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
4.
Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
5.
Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
6.
Serve shrimp with peanut sauce.
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