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Name: Peanut Barbecue Shrimp
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Peanut sauce see recipe or; ; reserved; American spoon foods peanut; 1 1/2 lb Large peeled and deveined; 2 tb Chopped fresh chives; 1/2 c Chicken stock; or canned; 2 tb Unsalted butter; at room; Chayote and red pepper salad

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INGREDIENTS

1 c Peanut sauce see recipe or
; reserved
American spoon foods peanut
1 1/2 lb Large peeled and deveined
2 tb Chopped fresh chives
1/2 c Chicken stock; or canned
2 tb Unsalted butter; at room
Chayote and red pepper salad

Servings

INSTRUCTIONS

1. Thread 6 shrimp each on 4 skewers and set on a large plate. Brush the shrimp on both sides with 1/2 cup of the peanut sauce. 2. Cover and refrigerate for 1 hour. Prepare a charcoal or gas grill or preheat broiler. Combine the reserved shrimp shells and the stock in a small saucepan, bring to a simmer over high heat, and simmer for 2 to 3 min. Stir in the remaining 1/2 cup peanut sauce and return to a simmer. 3. Remove the pan from the heat and stir in the butter until melted. Strain the sauce and keep it warm. Grill or broil the skewered shrimp for 2 to 3 min. on each side, basting from time to time with the sauce remaining on the plate. Slide the shrimp off the skewers onto a tray or plate. 4. Arrange the chayote salad in the center of four plates and spoon the warm sauce around the salad. Arrange 6 shrimp around each salad, sprinkle with the chives, and serve. Copyright credit: 1996 by Larry Forgione ? 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Peanut Barbecue Shrimp

1 c Peanut sauce see recipe or 
  ; reserved 
  American spoon foods peanut 
1 1/2 lb Large peeled and deveined 
2 tb Chopped fresh chives 
1/2 c Chicken stock; or canned 
2 tb Unsalted butter; at room 
  Chayote and red pepper salad

1. Thread 6 shrimp each on 4 skewers and set on a large plate. Brush the  shrimp on both sides with 1/2 cup of the peanut sauce.    2. Cover and refrigerate for 1 hour. Prepare a charcoal or gas grill or  preheat broiler. Combine the reserved shrimp shells and the stock in a  small saucepan, bring to a simmer over high heat, and simmer for 2 to 3  min. Stir in the remaining 1/2 cup peanut sauce and return to a simmer.    3. Remove the pan from the heat and stir in the butter until melted. Strain  the sauce and keep it warm. Grill or broil the skewered shrimp for 2 to 3  min. on each side, basting from time to time with the sauce remaining on  the plate. Slide the shrimp off the skewers onto a tray or plate.    4. Arrange the chayote salad in the center of four plates and spoon the  warm sauce around the salad. Arrange 6 shrimp around each salad, sprinkle  with the chives, and serve.    Copyright credit: 1996 by Larry Forgione ? 1996 Lifetime Entertainment  Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (177g)
Recipe Makes: 4 servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 20.7mg		1 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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