I love skewered food, and so does the rest of the family, especially Peanut Shrimp Skewers. It’s not often that a week passes without eating something off of a stick. If you have the time, you can marinate the shrimp skewers in the sauce rather than brush it on. Either way, it’s a dish that hits your craving for salty and spicy food. I’ve been making this in one form or another over the years and honed in on this cocktail of flavor. Mrs Slurper and little Slurp aren’t big on the hot spice, but I love to torture my mouth a little. I make sure I coat the milder skewers first, kick it up heat wise and brush the rest. Keep a close eye on them, those sugars in the sauce can blacken pretty quick.
Make sure to soak the skewers for about 20-30 minutes before you use them so they do not light up as soon as the hit the barbecue. While I use what ever shrimp we have at the time, if you have the choice, peeled and de-veined is the route best for a quicker preparation. If you have the time, buy them with the shell on and do the peeling yourself. Keep the shells for a shrimp stock down the road.