1

To make the sauce: In a small saucepan over medium-high heat, warm the oil. Add the garlic and ginger, and cook until fragrant, about 1 minute, stirring occasionally. Add 1/2 cup of water, followed by the peanut butter, soy sauce, pepper, and Tabasco sauce. Whisk until smooth. When the sauce comes to a simmer, remove the pan from the heat. Just before serving, reheat the sauce over medium heat and add the lime juice, plus 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.

2

Lightly brush or spray the shrimp with oil. Season with the chili powder, curry powder, pepper, and salt. Thread the shrimp on skewers, either one per skewer for hors d’oeuvres or five per skewer for appetizers. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the peanut dipping sauce.