Serves: 4
Total Calories: 322

1/2 cup Curry Simmer Sauce, homemade or jarred
1/2 cup almond butter, preferably organic
1 teaspoon minced garlic, preferably fresh
1/2 to 1 teaspoon hot pepper sauce
1 tablespoon kosher salt
2 tablespoons Toasted Sesame Seeds
1 pound jumbo cooked shrimp (26-30 count), peeled and cleaned, thawed if frozen, cold

Mix the curry sauce, almond butter, garlic, and hot pepper sauce until smooth in a small bowl. Mix the salt and sesame seeds in a separate small bowl.

Skewer each shrimp with a bamboo skewer or sturdy toothpick. Serve the shrimp on a platter, surrounding the bowls of sauce and sesame salt. To eat, dip the shrimp into the sauce and sprinkle with some salt.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 322
Calories from Fat: 202

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