Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil
2 tb Onion -- fine chop
2 lg Clove
1 ts Fresh ginger root --
Chopped
1/2 ts Cayenne
3/4 ts Salt
1/8 ts Cumin -- ground
2 tb Light soy sauce
3 tb Corn syrup, dark
3 tb Fresh lemon juice
1/2 c Peanut butter
6 oz Canned cocnut milk
***MARINADE***
2 tb Oil
6 Cloves garlic
2 tb Onion -- fine chop
2 ts Turmeric
1/4 ts Cayenne
1 ts Salt
4 tb Peanut butter
8 tb Fresh lemon juice
***SHRIMP***
4 Dozen
Garlic -- minced
md Shrimp shelled deveined

Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2
minced garlic cloves, and ginger and saute for 3 min. over low heat.
Add 1/2 teaspoon cayenne, 3/4 teaspoon salt, and the cumin. Saute for
1 min. and transfer to bowl or food processor container.

Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, 1/2 cup
peanut butter and the coconut milk. Mix very well. At serving time,
if sauce is to thick, add addittional coconut milk or lemon juice to
thin to desired dipping consistancey (serve at room temp.). Sauce
will keep in fridge if covered.

Marinate shrimp: Thread shrimp onto 8 10" skewers and lay in bottom of
large pan. Heat oil in a skillet and add onion, turmeric, cayenne, and
salt. Saute over low heat for about 4-5 min. Transfer to bowl and mix
with peanut butter and lemon juice. Spoon over skewered shrimpand
marinate for 30-60min. Grill shrimp: Place shrimp on prepared grill
and cook about 1 min. or until done on each side or until slightly
charred. Serve shrimp with ample lemon wedges and peanut sauce.

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