Calphalon - Shrimp Satay with Sweet & Spicy Dipping Sauce

Ingredients

For the marinade:
2 tsp. ground coriander seed

2 tsp. ground cumin seed

2 tsp. cracked black pepper

1 tsp. turmeric powder

2 Tbsp. soy sauce

2 tsp. garlic, minced

2 Tbsp. sugar

2 Tbsp. lemon juice

2 tsp. fish sauce (nam pla)

For the sweet & spicy dipping sauce:
1 Tbsp. soy sauce

1 Tbsp. hoisin sauce

1/2 c. unseasoned rice wine vinegar

1 Tbsp. honey

1 tsp. sesame oil

1 strip of lime peel

1 Tbsp. lime juice

1 Thai chili, minced

2 tsp. Thai basil, chiffonade

For the skewers:
16 large shrimp, peeled and de-veined

2 Tbsp. vegetable oil

8 skewers (6-in.), soaked in water

Directions

In a medium mixing bowl, combine all the marinade ingredients. Place the shrimp in the marinade, cover and refrigerate. Allow the shrimp to marinate at least 20 minutes and up to 24 hours.

In a 1 1/2-qt. saucepan, add all sauce ingredients except the Thai basil and bring to a boil. Remove from the heat and allow to cool. When ready to serve, add the Thai basil.

Thread 2 shrimp onto 8 wooden skewers. Heat a nonstick grill pan over medium-high heat. Add vegetable oil and brush to cover pan. Place the shrimp in the grill pan, season with salt and pepper. Grill 2 - 3 minutes per side, turning once, until shrimp is cooked through. Serve warm with Sweet & Spicy Dipping Sauce.

Shrimp Satay with Sweet & Spicy Dipping Sauce

Ingredients

Directions

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