Thai Shrimp Pops with Satay Sauce

Ingredients

Sauce

1 can coconut milk

1/3 c natural peanut butter- warm slightly to mix easier

1 T soy sauce

1/2 lime - juiced

2 T oil

1 package Epicure Thai Stir-fry

1/2 tsp fresh ginger (optional)

Pops

1 lb gr chicken

3/4 lb peeled, deveined shrimp

1 Tbsp Epicure Pesto mix

1 tsp Epicure Minced Garlic

1 Tbsp soy sauce

1/2 tsp Epicure Black Pepper, ground

1/4 cup oil

12-14 soaked wooden skewers

DIRECTIONS

Heat BBQ grill to high.

Prepare sauce by whisking seasoning package with coconut milk, peanut butter and soy sauce. Juice 1/2 lime with 2 in 1 Citrus Press. Place in multipot over medium high het and stir till sauce is smooth and slightly thickened. Remove from heat. Put in small bowl to serve as a dipping dish.

In a food processor, pulse all items for shrimp pops. Pulse until a chunky paste is formed.

Coat lined sheet pan with oil. (this will prevent sticking) Using 2 spoons, shape the mixture into elongated rolls similar to quenelles. Place them on oiled sheet as you continue to make pops. Make sure they are well coated. Place in fridge for 30 minutes to 1 hour to firm up texture.

Place roll on a soaked skewers. Brush grate with oil to keep clean. Grill on high with lid closed for 4-6 minutes. Turn once or twice to make sure cooked evenly.

TIP: place a 6” strip of tine foil to cover wooden skewers that are exposed. This will help prevent burning.

Check with a knife and when done, remove and arrange on a platter or serve plated with cooked rice and a crisp salad.