Directions

1. Grate the zest from the lime and reserve ¾ teaspoon. Juice the lime.
2. In a shallow glass, ceramic, or other nonreactive dish, combine the lime zest and juice, olive oil, soy sauce, scallions, and ginger and mix well. Add the shrimp, turn to coat, and refrigerate for 1 to 2 hours to marinate.
3. Prepare a charcoal or gas grill so that the coals or heating elements are medium hot. Off the heat, lightly spray the grate with vegetable oil spray.
4. Soak the wooden skewers in cold water until ready to use.
5. Remove the shrimp from the marinade and discard the marinade. Thread 5 shrimp onto each skewer and grill for 2 to 3 minutes per side, or until golden brown and just cooked through. Serve immediately with the peanut dipping sauce.

Peanut Dipping Sauce

Makes ½ cup

Ingredients

• 2 teaspoons avocado oil
• 3 garlic cloves, minced
• 1½ teaspoons red pepper flakes
• ½ cup hoisin sauce
• 3 tablespoons chunky peanut butter
• ½ cup water
• Juice of 2 limes

Directions

1. In a small sauté pan, heat the oil over medium heat until shimmering. Add the garlic and sauté for about 1 minute, or until lightly golden brown. Add the pepper flakes and sauté for a few seconds.
2. Stir in the hoisin sauce, peanut butter, and water, and reduce the heat to medium low so the sauce simmers gently. Add the lime juice and simmer, stirring, for 3 to 4 minutes to allow the flavors to blend.
3. Let the sauce cool to room temperature. The sauce can be refrigerated for up to 1 week in a lidded container.