Thai Shrimp Kabobs With Hot Ginger Sauce Recipes

Steps:

• In a small bowl, stir together milk, lime peel, lime juice, sugar, curry, hoisin, and ginger.
• Place shrimp in a medium bowl.
• Pour 1/2 cup of the milk mixture over the shimp.
• Cover shrimp and refrigerate 30 minutes.
• Cover and refrigerate remaining milk mixture.
• Drain shrimp and discard marinade.
• Thread shrimp onto skewers, leaving 1/4 inch between pieces.
• Grill for 5-8 minutes or until shrimp turns opaque, turning skewers while cooking.
• Simmer reserved milk mixture 5 minutes.
• Mix into hot rice.
• Serve Shrimp over rice.

Steps:

• In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
• Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
• Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.