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Fish/Seafood: Thai Shrimp Kebabs

Source of Recipe

Eating Well, July/August 1997


List of Ingredients

2 tablespoons unsweetened coconut milk
1 tablespoon fish sauce
1 tablespoon sweet chili sauce
1 1/4 pounds large shrimp -- peeled and deveined
2 ripe star fruit
--cut into 1/4-inch slices
6 scallions -- trimmed
--cut into 2-inch lengths
1/2 cup Thai herb dipping sauce
--see recipe


Recipe

Prepare a charcoal fire or preheat a gas grill. In a medium bowl, combine coconut milk, fish sauce and chili sauce. Add shrimp and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. Thread shrimp, star fruit and scallions alternately onto 4 or 8 skewers, leaving a little space between ingredients. Discard marinade. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until shrimp are firm and pink, about 3 minutes per side. Serve immediately. Makes 4 servings.