Shrimp Satay

• Sauce
• 3 tablespoons smooth peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon garlic granules
• 1/2 teaspoon sesame oil
• 1/4 teaspoon Tabasco sauce
• Shrimp
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon curry powder
• 20 large shrimp, peeled and deveined
• 2 tablespoons peanut oil

1. To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
2. Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
3. Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
4. Sprinkle spice mixture over the shrimp; toss to coat.
5. Cover and refrigerate for 20-30 minutes.
6. Thread shrimp on skeweres.
7. Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
8. Serve warm with satay sauce.

sauce, smooth peanut butter, soy sauce, rice vinegar, sugar, garlic granules, sesame oil, tabasco sauce, shrimp, ground cumin, kosher salt, ground ginger, curry powder, shrimp, peanut oil

Taken from www.food.com/recipe/shrimp-satay-108025 (may not work)