1/2 C. coconut milk

Sweet-hot chili sauce

2 C. thinly sliced English cucumber

 

In a bowl, mix shrimp, coconut milk, and 2 T. sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes).  Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan. 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. Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more T. chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

 

Yield:

Calories:

Fat:

Fiber: