-Burlington Press 05/25/04
two-thirds cup canned sweetened coconut
cream (i.e., cream of coconut)
4 teaspoons hoisin sauce
4 teaspoons creamy or
chunky peanut butter
4 teaspoons low-salt soy
sauce
2 teaspoons fresh ginger,
chopped
2 teaspoon hot Oriental
chili paste
2 teaspoons sesame oil 4
cloves garlic, minced
1 and one-half pounds (16
to 20 shrimp per pound) raw shrimp,
peeled, deveined and butterflied
24 wooden skewers (6 inches
long), soaked in water at least 1 hour to prevent burning
one-fourth cup green onion,
chopped
In a bowl, combine coconut
cream, hoisin sauce, peanut butter, soy sauce, ginger, hot
chili paste, sesame oil and
garlic; mix until smooth.
Reserve half the sauce for
dipping.
Add shrimp to remaining
sauce and stir to coat. Marinate for 1 to 2 hours in the refrigerator.
Preheat grill.
Thread 1 shrimp onto each
skewer. Place on grill for about 2 minutes per side or until shrimp are pink
and firm. Do not overcook, or shrimp will be tough and dry.
Garnish with chopped green
onions. Serve over shredded red cabbage.
Makes eight servings