2 tbsp. vegetable oil
2 garlic cloves, minced
1/4 cup fresh lemon juice
3 tbsp. peanut butter
1 tbsp. finely minced green onion
2 tsp. light soy sauce
1 tsp. chili powder
1 tsp. turmeric
3 dozen medium or large shrimp, shelled & deveined
bamboo skewers

Heat oil in small skillet over low heat. Add garlic and cook until lightly browned. Stir in all ingredients except shrimp. Cook 1 minute. Let cool. Add shrimp and mix with fingers until well coated.

**NOTE, the turmeric in the marinade will cause your fingers to be stained yellow temporarily, I would suggest wearing some sort of gloves when mixing the shrimp. Once shrimp is coated, let stand for 30 minutes (or refrigerate overnight). Thread 3 shrimp through tail and head onto each skewer. Cook about 3-4 inches from heat source for about 3 minutes. DO NOT OVERCOOK. This is absolutely scrumptious. We will sometimes serve it over rice as a full meal.

"This is another recipe that came out of my mom's outdoor cooking class."