|Canned sweetened coconut cream||1⁄3 Cup (5.33 tbs) (75 Milliliters)|
|Hoisin sauce||25 Milliliter (2 Tablespoon)|
|Peanut butter||25 Milliliter (2 Tablespoon)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|Ginger root||15 Milliliter, chopped (1 Tablespoon)|
|Hot oriental chili paste/Hot pepper sauce||1 Teaspoon (5 Milliliters)|
|Sesame oil||1 Teaspoon (5 Milliliters)|
|Garlic||2 Clove (10 gm), minced|
|Raw shrimp||2 Pound, peeled and deveined (1 Kilogram)|
|Chopped fresh coriander/Chopped green onions||1⁄4 Cup (4 tbs), chopped (50 Milliliters)|
In bowl, combine coconut cream, hoisin sauce, peanut butter, soy sauce, gingerroot, hot chili paste, sesame oil and garlic; mix until smooth.
Add shrimp and stir to coat well.
Marinate for 30 minutes at room temperature or for up to 2 hours in refrigerator.
Thread 2 shrimp onto each of 24 soaked 6 inch (15 cm) wooden skewers.
On greased broiler pan or grill, broil shrimp for 2 to 3 minutes on each side or until opaque inside.
Arrange on serving plate and sprinkle with coriander.
Serve hot or at room temperature.