Shrimp:
2 lb raw shrimp, (8 to 12 per lb) shell on, de-veined and wiped dry
Peanut Sauce:
1/2 cup chicken broth
2 tbs peanut butter, chunky or smooth
2 tsp lime juice
1 tsp grated ginger
1/4 tsp Thai hot sauce
1 tsp soy sauce
1 tbs fish sauce
1 tsp tapioca or corn starch, plus 2 tsp water
Marinade:
10 cloves garlic minced
3 Tbs Peanut oil
Juice of one Lemon
Salt and pepper to taste
1/4 tsp crushed red pepper flakes
Prepare shrimp.
Marinate shrimp 1/2 hour to 1 hour in marinade. Soak small wooden skewers in water for 1/2 hour so they do not burn on grill. Skewer each shrimp lengthwise.
Prepare Sauce
In a small saucepan combine all ingredients except tapioca starch and water. Bring to a boil, whisking to smooth out the peanut butter. Whisk in the dissolved tapioca starch; boil 1 min until thickened. Keep warm.
Prepare grill by heating to med high heat. Cook shrimp on each side until barely done. Serve with Peanut Sauce.
Wok on the Wild Side 