Sweet-Hot Coconut Shrimp


1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 cup coconut milk
Sweet-hot chili sauce
2 cups thinly sliced English cucumber

In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day.

Thread shrimp onto 8 to 10 soaked wooden skewers. Place on a rack in a 10- by 15-inch broiler pan.

Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part, 5 to 6 minutes.

Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

Makes 8 to 10 small-plate servings.

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