Shrimp Panag

Betcha you will love the exotic flavors of this one....
(serves 4)

24 large shrimp (about 1&1/4 lbs.), peeled and deveined, tails intact
1/3 cup EVOO
1 T. Thai seasoning
3 T. veg. oil
4 cloves garlic, minced
1/2 red onion, minced
2 t. Thai panang curry paste
1 cup coconut milk
2 T. fish sauce
1 t. chili powder or smoked paprika*
1/4 cup heavy cream
Thinly sliced snow peas for garnish

Preheat a grill to med. high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1-2 mins. per side. Heat the veg. oil in a med. skillet over med.-high heat. Add the garlic, red onion, and curry paste and cook, stirring, until the onion is just softened, about 1 min. Add the coconut milk, fish sauce, and chili powder; cook until reduced by half, about 3 mins. Add the heavy cream and bring to a simmer. Cook stirring constantly, until thickened, about 3 mins. Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.

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Have FUN today!!

Love,

MM