Shrimp Satay with Peanut Dipping Sauce (Kim)

This is honestly worth getting the extra ingredients at the grocery store. It mixes together quickly and is delectable!

1/3 c. canned sweetened coconut cream
2 tbsp. hoisin sauce
2 tbsp. peanut butter
2 tbsp. soy sauce
1 tbsp. grated ginger root
1 tsp. hot pepper sauce
1 tsp. sesame oil
2 cloves garlic, minced
2 lb raw shrimp (peeled and deveined) (about 4 dozen or 1kg)
1/4 c. chopped fresh coriander or green onions

1. Combine coconut cream, hoisin sauce, peanut butter, soy sauce, ginger, hot sauce, sesame oil and garlic. Mix until smooth.
2. Add shrimp and stir to coat well. Marinate for up to 2 hours in the fridge.
3. Thread 2 shrimp onto each of 24 soaked 6-inch wooden skewers. On greased broiler pan, broil for 2-3 minutes on each side or until opaque. Arrange on serving dish and sprinkle with coriander or green onions. Makes 24 hors d'oeuvres.

Peanut Dipping Sauce
Blend 1/2 c. peanut butter, 1/4 c. soy sauce, 1/4 c. lemon juice, 2 tsp. sesame oil and 1 tsp. hot chili paste or hot sauce until smooth. Add 1 c. mayonnaise. Blend well. Add 1/2 c. chopped fresh coriander or parsley and 1/4 c. chopped green onions. Sauce can be covered and refrigerated for up to two days. Makes 2 cups.