For the peanut sauce, place ginger root, cilantro and jalapeno in a food processor and process until smooth, Add vinegar, soy sauce and peanut butter and puree until smooth and creamy. Add curry powder and sesame oil. Process until mixed well. Remove from processor and refrigerate until ready to use. For the shrimp, light coals or start grill. Place peeled shrimp in a bowl, toss with oil, and season with salt and pepper. You may skewer them if you like. When the grill is hot, place shrimp on grill and cook just until they turn pink, 1 to 2 minutes on each side. Remove and place on a tray with the peanut sauce in a small dish on the side.
Serves six. Per serving: 316 Calories (kcal); 20g Total Fat; (56% calories from fat); 23g Protein; 12g Carbohydrate; 146mg Cholesterol; 4259mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 51 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 28.4mg||9 %|
|Sodium 10212.7mg||352 %|
|Potassium 436.5mg||11 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.1g|
|Protein 22.8g||33 %|
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Calories per serving: 177
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