Ingredients
60
uncooked peeled deveined medium shrimp (about 2 pounds), thawed if frozen
1/4
cup olive or vegetable oil
1
teaspoon red pepper sauce
1
cup canned coconut milk (not cream of coconut)
2
teaspoons curry powder
2
teaspoons cornstarch
1
teaspoon honey
1/4
teaspoon salt
Preparation
Soak twenty 6-inch wooden skewers in water 30 minutes. Meanwhile, heat coals or gas grill for direct heat. Make Coconut-Curry Sauce.
Place shrimp in large bowl. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer.
Cover and grill kabobs 4 to 6 inches from medium heat 4 to 6 minutes or until shrimp are pink and firm. Serve with sauce.
Mix all sauce ingredients in small microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens.
