Notes: You can marinate the shrimp (step 1) and make the chili sauce up to 1 day ahead; cover separately and chill. Soak wooden skewers in water for half an hour before using. You can skewer the shrimp up to 6 hours ahead; cover and chill.
1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
The March 2004 issue of Sunset had an article on Asian small plates, of which this was one. I've gone back to that issue so many times the pages are tattered. If you're looking for the other recipes (since myrecipes doesn't link them), they are:
Hot Sichuan-Style Green Beans;
Thai-Style Cabbage Slaw;
Sesame Noodle Salad;
Hoisin Pork with Hot Mustard;
Sweet-Hot Coconut Shrimp;
Mandarin-Berry Almond Floats;
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