Indonesian Shrimp Sate with Creamy Peanut Sauce

Ingredients

• Marinade:
• 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
• Sauce:
• 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
• Cooking spray
• 4 lime wedges

Preparation

1. 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.
2. 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.
3. Prepare grill.
4. 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.