1 cup WATCHAREE’S Peanut Sauce
20-30 large shrimp, shelled and de-veined
½ cup coconut milk
1-2 tsp turmeric
1 tbs yellow curry powder
1 tbs light soy sauce
30 bamboo skewers
Soak bamboo skewers in water for 15-20 minutes. Mix coconut milk, turmeric, yellow curry powder, light soy sauce and sugar together. Set aside ¼ cup of the marinade sauce for brushing during grilling. Marinate shrimp with the sauce for 20-30 minutes in the refrigerator. Thread shrimp onto each bamboo skewer, brush each side with sauce, and grill over high heat for about 1-2 minutes per side until the shrimp are cooked through. Transfer grilled shrimp to a platter and serve with WATCHAREE’S Thai Peanut Sauce.
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