Shrimp with Coconut and Fiery Mango Sauce

By pattie_d

Notes: You can marinate the shrimp (step 1) and make the chili sauce up to 1 day ahead; cover separately and chill. Soak wooden skewers in water for half an hour before using. You can skewer the shrimp up to 6 hours ahead; cover and chill.

Ingredients

• 1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
• 1/2 cup coconut milk
• Sweet-hot chili sauce
• 2 cups thinly sliced English cucumber

Details

Servings 8

Preparation

Step 1

1. In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes).

2. Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan.

3. Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes.

4. Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.