Bbq Peanut Shrimp

1. 1

   (1) soak skewers in water

2. 2

   (2) run cold water over frozen shrimp in a colander until thawed - carefully remove ends to maximize meat

3. 3

   (3) place shrimp in 1 gallon zip lock bag and refrigerate until sauce is prepared

4. 4

   (4) in small bowl, combine rice vinegar, soy sauce, and equal with a fork until equal dissolves

5. 5

   (5) add peanut butter and combine with a fork until consistent

6. 6

   (6) add soy milk, if still thick, add soy milk until consistency is fairly liquid

7. 7

   (7) (optional) add a few drops of sesame oil and chili oil - the few drops will not materially increase the fat content, but will give a nice subtle flavor and smell

8. 8

   (8) pour liquid into zip lock bag with shrimp and refrigerate for 3 hours

9. 9

   (9) skewer shrimp 3-4 on each skewer depending on number of guest, poking through each end of each shrimp

10. 10

    (10) BBQ on low heat, flip when color is light pink, remove when color is deeper pink (approximately 3 minutes a side depending on your grill)

No additional tips available.