Well, at least it LOOKED good. Having not made shrimp satay before, I snagged some beef to marinate as well just in case the shrimp didn’t go well – it did go well and so tonight was beef satay. Awful. WAY too much citrus to it – I thought the shrimp was a touch too citrusy so I added some more peanut butter & soy to the beef marinate – didn’t work at all. So, next time I know to cut back some on the lime juice – weird cause it didn’t seem that way when I did the chicken version of it. Also flaked and got a half-sirloin instead of flank steak, so not only was it too limed out, it was tough as hell, too. But, it looked nice.

1# chicken, beef, cut into strips (can also use flank steak), or shrimp

Marinade:
2t creamy peanut butter
1/2 c. soy sauce
1/2 c. lime juice (lemon can be used, lime is just a little better)
2t curry powder
2 cloves chopped garlic
1t hot pepper sauce (I just use thai chili sauce, could pretty much use any hot sauce)

Combine the marinade ingredients, dump in your protein of choice, cover and refrigerate for 2 to 24 hours.

Put chicken/steak on skewers, grill on high heat 5 minutes on a side. (Same if using broiler inside.) Shrimp, 2.5 minutes over a low fire.