Make a shrimp version of this popular Indonsian grilled dish by marinating shrimp in soy sauce and ginger and serving with a traditional peanut sauce made with peanut butter, coconut milk, lime juice, and cilantro.
3 tablespoons water
2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 serrano chile, seeded and minced
1 garlic clove, minced
1 1/2 pounds jumbo shrimp, peeled and deveined
1 red bell pepper, cut into 1 1/2-inch pieces
1/3 cup light coconut milk
3 tablespoons reduced-fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons sugar
1/4 cup chopped fresh cilantro
4 lime wedges
How to Make It
To prepare marinade, combine first 7 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove shrimp and bell pepper from bag; discard marinade.
To prepare the sauce, combine coconut milk, peanut butter, lime juice, and sugar in a blender, and process until smooth. Stir in cilantro; set aside.
Thread shrimp and bell pepper onto each of 4 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Remove from heat; drizzle each serving with 1 tablespoon peanut sauce. Serve with remaining peanut sauce and lime wedges.