Grilled Shrimp in Peanut Sauce

Yield:  Serves 8

Ingredients

Shrimp:

• 1 ½ lbs of British Columbia spot shrimp, shelled and deveined
• ¾ cup of coconut milk (188 ml)
• 1/3 cup of lime juice, freshly squeezed (84ml)
• 3 cloves of garlic, minced
• 1 teaspoon of salt (5ml)
• 1 teaspoon of ground pepper (5ml)

Sauce:

• 3 tablespoons of extra virgin olive oil (45ml)
• 5 cloves of garlic, minced
• 1 bunch of scallions, green and white parts minced
• 2 tablespoons of fresh ginger, minced (30ml)
• ½ medium green pepper, stemmed, seeded and finely chopped
• ½ medium red pepper, stemmed, seeded and finely chopped
• 2 fresh tomatoes, peeled, seeded and finely chopped
• 1 ¼ cup of coconut milk
• ½ cup of creamy peanut butter
• 5 tablespoons of freshly squeezed lime juice
• ¼ teaspoon of cayenne pepper
• ½ cup of of cilantro, freshly chopped (125ml)
• Salt and pepper

Directions

1. Rinse the shrimp and pat dry. Place in a large seal-able plastic bag. In a bowl, combine the coconut milk, lime juice, garlic, and salt and pepper. Pour the marinade over the shrimp and place in the fridge to marinate for 30 minutes.
2. In a saucepan over medium heat, sweat off the garlic, scallions and ginger in oil. Add the green and red pepper and continue to cook for 5 minutes. Add tomatoes and cook for another 2 minutes until some of the liquid has evaporated.
3. Stir in coconut milk, peanut butter, lime juice and half of the cilantro. Reduce the heat to low and continue to cook uncovered for approximately 10 minutes until the sauce beings to thicken. Adjust the seasoning and set aside until it is time to serve.
4. Preheat the grill to high.
5. Remove the shrimp and discard of the marinade. Pat the shrimp dry and bring to the grill. Oil the grill liberally to avoid sticking. Cook the shrimp for 2 minutes per side until pink. Brush them with some of the peanut sauce after the first flip.
6. Sprinkle the remaining cilantro into the sauce just prior to serving.