1 lb. fresh or frozen lg. shrimp in shells
2 tbsp. sliced green onion
1 sm. clove garlic, minced
2 tsp. cooking oil
3/4 c. chicken broth
3 tbsp. peanut butter
1/2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1 tbsp. soy sauce
1 tsp. chili powder
1/2 tsp. brown sugar
1/4 tsp. ground ginger
Hot cooked rice

Thaw shrimp, if frozen. Peel shrimp, leaving last section and tail intact. Devein shrimp. For marinade, in a small saucepan, cook the green onion and garlic in hot cooking oil until tender but not brown. Stir in the chicken broth, peanut butter, lemon peel, lemon juice, soy sauce, chili powder, brown sugar and ginger. Simmer, uncovered, for 10 minutes, stirring frequently. Remove from heat; cool.

Marinate the shrimp in peanut butter mixture at room temperature for 1 hour, turning to coat shrimp well. Drain shrimp, reserving marinade. Thread the drained shrimp onto 4 skewers.

Grill the shrimp over hot coals for 8 to 10 minutes or until done, turning once. Reheat the marinade. Spoon hot cooked rice onto a heated serving platter; arrange the skewers atop. Pass the heated marinade with the shrimp. Makes 4 servings.

Preparation Time: 30 minutes. Marinating Time: 1 hour. Cooking Time: 8 to 10 minutes.