Shrimp Satay with Spicy Dipping Sauce

It's All American Food, 2003

1 1⁄2 hours — 6 skewers, 6 appetizer servings

Ingredients

2	tablespoon	water
1	teaspoon	salt
1	tablespoon	sugar
1	tablespoon	lime juice
1	small	hot green chili (minced)
1⁄2		red bell pepper (deveined, seeded and finely minced)
1	teaspoon	fish sauce
2		garlic cloves (minced)
1	tablespoon	fresh coriander leaves (minced)
1	pound	medium shrimp (shelled and deveined it tails left on)
		spicy dipping sauce [1]

Instructions

Make the marinade: in a bowl blend the water, salt, sugar, lime juice, chili, bell pepper, fish sauce, garlic, and coriander leaves. Reserve.

Thread the shrimp on 10 inch bamboo skewers, arranging 5 shrimp on each. Place the skewers in a wide pan.

Pour the marinade over the shrimp; refrigerate for 1 hour, turning frequently if the shrimp are not completely covered by the marinade.

Prepare hot fire or turn on your broiler. Cover the exposed wood of the skewers with foil if desired.

Place skewers on the grill or under the broiler – in either case, about 4 inches from the heat. Cook until the shrimp are lightly browned on one side; turning grill the other side. Cook until the shrimp are just cooked through (a total of 5 to 6 minutes). Serve satays immediately with Spicy Dipping Sauce [2].