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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This is a recipe featured in an Easy Oriental Barbeque in the Cooking Class section of a June 1981 Bon Appetit. It makes 4 to 6 main course or 10 buffet servings. Ingredients:
2 tablespoons vegetable oil |
2 garlic cloves, minced |
1/4 cup fresh lemon juice |
3 tablespoons creamy peanut butter |
1 tablespoon finely minced green onion |
2 teaspoons light soy sauce |
1 teaspoon chili powder |
1 teaspoon turmeric |
36 medium shrimp, shelled and deveined (can use large shrimp if desired) |
Directions:
1. Heat oil in small skillet over low heat.
2. Add garlic and cook until lightly browned.
3. Stir in all remaining ingredients except shrimp ( mixture will be very thick) and simmer, stirring constantly, for 1 minute; let cool.
4. Add shrimp and mix with fingers until well coated.
5. Let stand 30 minutes at room temperature or cover tightly and refrigerate overnight.
6. Prepare hibachi or grill or preheat broiler.
7. Thread 3 shrimp through tail and head onto each skewer.
8. Cook about 3 to 4 minutes from heat source until crisped and browned, about 3 minutes on each side; do NOT overcook!
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