Makes 4 servings

Ingredients:

Shrimp:

1 pound of peeled and deveined large shrimp
4 bamboo skewers, soaked in water for 30 minutes
1/4 pound butter (1 stick)
2 scallions, minced
1 clove of garlic, minced
2 teaspoons chopped parsley
1/2 cup white wine
1 tablespoon lemon juice, freshly squeezed

Spicy Peanut Sauce:

4 tablespoons butter (1/2 stick)
1/2 cup minced onion
1 bay leaf
1 pinch of cayenne, or to taste
1 cup chicken stock
1 tablespoon lemon juice
1 cup peanut butter, chunky
1 tablespoon sugar

Preparation:

Put shrimp on wet skewers and place them on a cookie sheet that has shallow sides on it.

Melt the butter and add the scallions, garlic and parsley. Sauté until you can smell the garlic. Remove from heat, add the wine and lemon juice, and pour over skewered shrimp. Let sit at room temperature for 30 minutes.

Make the sauce by sautéing the onion and bay leaf until onion is translucent. Remove bay leaf and add remaining ingredients. Simmer for 10-15 minutes, being careful not to burn.

Grill shrimp for 3 minutes on each side or adjust time depending on the size of your shrimp. Serve with Peanut Sauce on the side.