MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Satay Udang (Shrimp Satay)
Categories: Seafood, Citrus, Nuts, Chilies, Vegetables
Yield: 20 servings

1 1/2 lb (U-40) shrimp; peeled,
- deveined
1 tb Fresh lime juice
1/2 c Chopped shallots
1 1/2 tb Dark brown sugar
1 ts Kosher salt
8 Makrut lime leaves; stemmed
3 Candlenuts
+=OR=+
5 Macadamia nuts
4 cl Garlic; chopped
3 Red birdC╟╓s eye chilies;
- stemmed
1 Piece (3") ginger; chopped
3 tb Peanut oil
1/3 c Coconut milk

In a bowl, toss the shrimp and lime juice; set aside. In
a small food processor, puree the shallots, brown sugar,
salt, lime leaves, nuts, garlic, chiles, and ginger. In
a large skillet, heat the oil over medium-high heat.
Once hot, add the spice mixture and cook, stirring
frequently, until oil separates from the paste, 3-4
minutes. Stir in the coconut milk, remove from heat, and
set aside to cool to room temperature, then pour the
liquid over the shrimp, cover, and refrigerate at least
2 and up to 4 hours.

Build a hot charcoal fire in a grill. Thread the shrimp
onto the skewers and grill, spooning more marinade over
the shrimp as they cook and turning occasionally, until
charred, 3-5 minutes. Serve hot.

RECIPE FROM: https://www.saveur.com

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