Serves: 4
Total Calories: 700

FOR THE SHRIMP AND MARINADE:
1 1/2 pounds shrimp, jumbo, peeled and deveined
3/4 cup coconut milk, homemade or canned
1/4 cup lime juice, fresh
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
FOR THE SAUCE:
2 tablespoons olive oil, extra-virgin
4 cloves garlic, minced
1 bunch scallion, both white and green parts, trimmed and minced
1 tablespoon ginger, minced fresh
1/2 green bell pepper, medium, stemmed, seeded and finely chopped
2 tomatoes, fresh, ripe, peeled and seeded, then finely chopped
1 1/4 cups coconut milk, canned or homemade
1/2 cup creamy peanut butter
3 tablespoons lime juice, fresh
1/2 cup cilantro, fresh, chopped
salt and freshly ground black pepper, to taste
1/4 teaspoon cayenne pepper, or to taste
1/4 cup peanut, chopped, toasted, for garnish

1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2. Combine the coconut milk, lime juice, garlic, salt, and pepper in a large nonreactive bowl and stir to blend. Add the shrimp and toss to coat. Cover and let marinate, at room temperature, for 30 minutes.

3. Preheat the grill to high.

4. While the shrimp marinate, prepare the sauce. Heat the oil in a medium-size saucepan over medium heat. Add the garlic, scallions, ginger, and bell peppers and sauté until lightly browned, about 5 minutes. Add the tomatoes, increase the heat to high, and cook for 1 minute to evaporate some of the tomato liquid.

5. Stir in the coconut milk, peanut butter, lime juice, and half the cilantro. Reduce the heat to low and simmer gently, uncovered, until the mixture is well flavored and slightly thickened, 5 to 10 minutes. Taste for seasoning, adding salt, black pepper, and cayenne as necessary the sauce should be highly seasoned. Keep warm, covered.

6. Drain the shrimp and thread them onto the skewers.

7. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the shrimp are nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with some of the peanut sauce after turning.

8. Spoon the sauce onto serving plates, dividing evenly. Using a fork, slide the shrimp off the skewers onto each portion of sauce. Sprinkle with the chopped peanuts and remaining cilantro and serve immediately.

Serves 6 to 8 as an appetizer, 4 as an entrée

Nutritional Facts:

Serves: 4
Total Calories: 700
Calories from Fat: 423

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns