• 2 pounds raw medium to large shrimp, peeled
• 2 cups lightly packed fresh cilantro sprigs
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oiI
• 1⁄2 teaspoon salt

THE SAUCE

• 1⁄4 cup chunky-style peanut butter
• 1 teaspoon sugar
• 1⁄2 teaspoon curry powder
• 2 tablespoons fresh lime juice
• 2 tablespoons light soy sauce
• 1 to 2 tablespoons water
• 1⁄4 teaspoon cayenne pepper

Put the shrimp in a bowl. In a blender puree the cilantro, lime juice, oil, and salt and stir it into the shrimp. Cover and refrigerate for at least 30 minutes, up to 8 hours.

In a small bowl whisk together the ingredients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.

Preheat the broiler; with the oven rack set on the lop level.

Spread the shrimp in a single layer in a large jelly-roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.

Serve the shrimp with the peanut sauce.

NOTE: Alternatively the shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.