Quick and easy - everyone will love this simple grilled shrimp with a mildly spicy peanut sauce for dipping. Perfect for summer!
To prepare the shrimp, pat them dry with paper toweling. Set your grill to mediumhigh heat (or use an indoor grill pan over medium high), and grill the shrimp untilthey are just curled and cooked through — about two minutes per side, dependingon the size. Set aside.
For the peanut sauce, combine all remaining ingredients in a blender and pulseuntil smooth. If you like a thinner sauce, add more coconut milk and blend again.Taste and adjust seasonings as needed.
Spoon the sauce into a serving bowl, sprinkle with the reserved cilantro and servewith the shrimp. Both the sauce and the shrimp are good hot or at roomtemperature, so this dish can be made in advance.
Recipe courtesy of Willamette Valley Vineyards.
Wine pairing: 2018 Willamette Valley Vineyards Pinto Gris.