1½ lbs large shrimp, peeled and deveined (not smaller than 16-20 count)
2 tablespoons ground turmeric
½ teaspoon ground white or black pepper
One medium garlic clove, minced
1 teaspoon sugar
1 teaspoon ground coriander
⅓ cup coconut cream (not Coco Lopez, but the fatty part of plain, unsweetened coconut milk that rises to the top of the can. If you don’t have coconut milk, cream, half-n-half, or evaporated milk can also be used.)
Mix the shrimp and following six ingredients together.
Pan-grill the shrimp (you can go free-style or thread the shrimp on bamboo skewers like I did here) until cooked.
Serve with the peanut sauce.
Recipe by SheSimmers at https://shesimmers.com/2009/04/shrimp-satay-with-thai-peanut-sauce-%e0%b8%aa%e0%b8%b0%e0%b9%80%e0%b8%95%e0%b9%8a%e0%b8%b0%e0%b8%81%e0%b8%b8%e0%b9%89%e0%b8%87.html