Shrimp Satay

• 1 cup Thai Peanut Sauce, recipe follows
• 2 tablespoons Chinese black bean sauce
• 1 teaspoon hot sauce
• Cooking spray
• Wooden or metal skewers
• 1 1/2 pounds large or jumbo shrimp, peeled and deveined

1. In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce.
2. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
3. Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat.
4. Skewer the shrimp, leaving a little space between each one to allow for even cooking.
5. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
6. Serve the shrimp with the warm peanut sauce on the side for dunking.
7. 3 cups reduced-sodium beef broth
8. 2 tablespoons reduced-sodium soy sauce
9. 2 tablespoons creamy peanut butter
10. 2 teaspoons toasted sesame oil
11. 1 teaspoon hot sauce
12. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat.
13. Bring to a simmer and let simmer for 10 minutes.
14. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
15. Yield: approximately 3 1/2 cups

peanut sauce, chinese black bean sauce, hot sauce, cooking spray, metal skewers, jumbo shrimp

Taken from www.foodnetwork.com/recipes/robin-miller/shrimp-satay-recipe.html (may not work)