Spicy Grilled Peanut Shrimp

serves 4
Source:Crossroads cooking by Elisabeth Rozin

Ground peanuts,more typically used as a component of savory stews and
sauces,
here combine with coconut milk in a spicy marinade/coating for grilled
shrimp.
The marinade is quite thick and should be fairly spicy, but you can adjust
the
hot pepper to suit your palate. These shrimp are best served as an hors
d'oeuvre or appetizer, hot off the grill.

1/4 cup unsweetened coconut milk
2 tablespoons peanut butter
1 tablespoon fresh lemon juice
3 or 4 cloves garlic,crushed
1/2 to 1 teaspoon cayenne or other ground hot red pepper
1 pound large shrimp or prawns, peeled and deveined
coarse salt to taste

In a small bowl, combine the coconut milk, peanut butter, lemon juice,
garlic, and cayenne and mix thoroughly. Add the shrimp to the marinade,
making sure all sides of the shrimp are coated. Cover with plastic wrap
and refrigerate for 1 to 2 hours. Soak the skewers if using bamboo. Put 3
or 4 shrimp on each skewer, keeping as much of the marinade on as
possible. Grill over hot charcoal, turning once, just until the shrimp
turn pink on each side. Do not over cook. (Or the shrimp can be broiled in
the oven for a minute or two on each side.) Sprinkle the shrimp with the
coarse salt before serving.

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