Shrimp Satay with Thai Basil and Ginger-Lime Dipping Sauce

By akselden

Ingredients

• 1 can (13.5 oz.) coconut milk
• 3/4 cup soy sauce, divided
• 2 tbsp sesame oil
• 3 tbsp fresh lime juice, divided
• 1 clove garlic, minced
• 1 tsp turmeric
• 1 1/2 lb. large shrimp (approx. 35),
• peeled and deveined
• 2 tbsp minced ginger
• Salt and pepper to taste
• 1/4 cup chopped Thai basil

Preparation

Step 1

Combine coconut milk, 1/4 cup soy sauce, sesame oil, 1 tbsp lime
juice, garlic and turmeric; pour into resealable' plastic bag. Add shrimp and refrigerate 2 hours. In small bowl combine remaining soy sauce, lime juice and ginger; set aside.
Soak 4" bamboo skewers in water for 30 minutes. Turn on broiler. Remove shrimp from marinade and skewers from water. Place 1 shrimp on end of each skewer. Season with salt and pepper. Place skewers in single layer on broiler pan and broil 5" from heat for 6-7 min., turning once. Garnish with Thai basil
and serve with dipping sauce.