Coconut-Lime Shrimp with Peanut Sauce

• 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
• 1/4 cup canned low-salt chicken broth
• 2 tablespoons canned unsweetened coconut milk
• 1 teaspoon fresh lime juice
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce (nam pla)
• 1 teaspoon hot pepper sauce (such as Tabasco)
• 1 cup coarsely chopped fresh basil
• 1/2 cup canned unsweetened coconut milk
• 1 1/2 tablespoons finely chopped garlic
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce (nam pla)
• 2 teaspoons golden brown sugar
• 20 large shrimp, peeled, deveined
• 1 cup hickory smoke chips, soaked in water 30 minutes, drained
• 4 bamboo skewers, soaked in water 30 minutes, drained

1. Puree all ingredients in processor until smooth.
2. (Can be prepared 1 day ahead.
3. Cover and refrigerate.
4. Bring to room temperature before using.)
5. Blend first 8 ingredients in processor until almost smooth.
6. Transfer marinade to 13x9x2-inch glass baking dish.
7. Add shrimp and turn to coat.
8. Cover and refrigerate 2 hours, turning occasionally.
9. Prepare barbecue (medium-high heat).
10. Place smoke chips in 8x6-inch foil packet with open top.
11. Set atop coals.
12. Thread 5 shrimp onto each of 4 skewers.
13. Grill until just cooked through, basting with marinade, about 2 minutes per side.
14. Serve shrimp with peanut sauce.

peanut butter, chicken broth, milk, lime juice, soy sauce, fish sauce, hot pepper, fresh basil, milk, garlic, lime juice, fresh ginger, soy sauce, fish sauce, golden brown sugar, shrimp, hickory smoke chips, bamboo skewers

Taken from www.epicurious.com/recipes/food/views/coconut-lime-shrimp-with-peanut-sauce-2150 (may not work)