Spicy Grilled Shrimp with Coconut-Curry Sauce
Sauce
1 cup canned coconut milk(not cream of coconut)
2 teaspoons curry powder
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon salt
Mix all ingredients in a small microwavable bowl. Microwave
uncovered on high for about 2 minutes,stirring every 30
seconds,until the mixture bubbles and thickens.
60 uncooked,peeled,deveined medium shrimp(about 2 lbs.)
1/4 cup olive oil
1 teaspoon red pepper sauce
6-inch wooden skewers
Soak about 20 wooden skewers in water for 30 minutes.
Meanwhile,heat coals or gas grill for direct heat. Make the curry
sauce.
Place shrimp in a large bowl. Drizzle with oil and pepper
sauce,tossing to coat. Thread 3 shrimp on each skewer.
Cover and grill kabobs 4-6 inches from medium heat,4-6 minutes or
until shrimp is pink and firm. Serve with sauce.