SHRIMP WITH BAHIAN PEANUT SAUCE

Steps:

• 1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.2. Combine the coconut milk, lime juice, garlic, salt, and pepper in a large nonreactive bowl and stir to blend. Add the shrimp and toss to coat. Cover and let marinate, at room temperature, for 30 minutes.3. Preheat the grill to high.4. While the shrimp marinate, prepare the sauce. Heat the oil in a medium-size saucepan over medium heat. Add the garlic, scallions, ginger, and bell peppers and sauté until lightly browned, about 5 minutes. Add the tomatoes, increase the heat to high, and cook for 1 minute to evaporate some of the tomato liquid.5. Stir in the coconut milk, peanut butter, lime juice, and half the cilantro. Reduce the heat to low and simmer gently, uncovered, until the mixture is well flavored and slightly thickened, 5 to 10 minutes. Taste for seasoning, adding salt, black pepper, and cayenne as necessary the sauce should be highly seasoned. Keep warm, covered.6. Drain the shrimp and thread them onto the skewers.7. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the shrimp are nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with some of the peanut sauce after turning.8. Spoon the sauce onto serving plates, dividing evenly. Using a fork, slide the shrimp off the skewers onto each portion of sauce. Sprinkle with the chopped peanuts and remaining cilantro and serve immediately.Serves 6 to 8 as an appetizer, 4 as an entrée