Shrimp Skewers in Thai Peanut Marinade

1/4 cup peanut or almond butter
1/2 cup coconut milk
1 tablespoon toasted sesame oil
1 small shallot
2 cloves garlic
1/2-inch piece ginger, peeled
2 teaspoons sugar or agave nectar
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch red chili fl akes (optional)
24 prawns, both shelled and
1 (14 ounce) can pineapple chunks
6 (12-inch) skewers, or 24 toothpicks

1. Blend sauce ingredients in a food processor until smooth. If making a double batch for dipping, reserve half the sauce. Marinate the prawns in the remaining sauce for 30 minutes, up to eight hours. Stir occasionally.

2. Heat the grill to medium-high. Slip three shrimp and four pineapple chunks onto each skewer (for appetizers, place one each onto 24 toothpicks). Grill three minutes each side, until shrimp turn pink and pineapple chunks are slightly browned. Remove from heat and serve with the optional remaining sauce.

nutrition info per serving: 253 calories; 19.3 g fat; 6.8 g saturated fat; 45.6 mg cholesterol; 9.2 g protein; 13.4 g carbohydrates; 1 g fi ber; 54.7 mg sodium (based on 4 servings)