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Prep 10min
Total40min
Servings20
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Ingredients
60
uncooked peeled deveined medium shrimp (about 2 pounds), thawed if frozen
1/4
cup olive or vegetable oil
1
teaspoon red pepper sauce
Coconut-Curry Sauce
1
cup canned coconut milk (not cream of coconut)
2
teaspoons curry powder
2
teaspoons cornstarch
1
teaspoon honey
1/4
teaspoon salt
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Steps
1
Soak twenty 6-inch wooden skewers in water 30 minutes. Meanwhile, heat coals or gas grill for direct heat. Make Coconut-Curry Sauce.
2
Place shrimp in large bowl. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer.
3
Cover and grill kabobs 4 to 6 inches from medium heat 4 to 6 minutes or until shrimp are pink and firm. Serve with sauce.
4
Mix all sauce ingredients in small microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens.
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Soak wooden or bamboo skewers in water for 30 minutes to keep them from burning on the grill.
Make a main dish out of these spicy-sweet shrimp—serve over rice that’s been cooked in the leftover coconut milk.
Arrange the kabobs on a large platter decorated with sprigs of cilantro, green onion fans or fresh lemon grass.
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