These skewers are inspired by African flavors derived from sosaties (“skewered meat”) traditionally made with lamb in a peri-peri-style marinade.

African-Inspired Marinated Shrimp Skewers


Peel shrimp, leaving tails attached. Place in a covered marinating container or large resealable plastic bag.



Whisk together coconut milk, 2 Tbsp. apricot preserves, 2 Tbsp. tomato paste, 2 Tbsp. hot sauce, 1 Tbsp. vinegar, ginger paste, 1 sliced Fresno chile, curry powder, nutmeg and 1⁄4 tsp. salt in a small bowl. Pour over shrimp; toss to coat. Refrigerate for 30 to 60 minutes.


Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.


Whisk together remaining 2 Tbsp. apricot preserves, 1 Tbsp. tomato paste, 1 Tbsp. hot sauce, 1 Tbsp. vinegar and 1⁄4 tsp. salt in another small bowl; set aside.



Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).



Remove shrimp from marinade mixture; discard mixture. Thread shrimp onto 6 (7- to 8-in.) metal skewers. Grill for 6 to 8 minutes or until shrimp reach 145 degrees, turning halfway through and brushing with sauce during the last 2 to 3 minutes of grilling.



To serve, top skewers with peanuts and additional Fresno pepper slices; garnish with cilantro, if desired.
 
