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Indonesian Barbecued Shrimp

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***DIPPING SAUCE***
1/2 cup peanut butter
1/2 cup water
1 tablespoon brown sugar; packed
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 small garlic clove; crushed
***SHRIMP***
1 1/2 pounds shrimp; peeled
2 tablespoons vegetable oil
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon brown sugar; packed
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
2 garlic cloves; crushed

Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving space between each. Cover and grill shrimp about 4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until shrimp are pink. Serve with sauce, and if desired, lime wedges. Posted to the BBQ List by Carey Starzinger on May 20, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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