Shrimp Saté with Cucumber Salad

An aromatic rice such as jasmine or basmati makes a delicious accompaniment to this Indonesian-inspired dish.

PREP: 45 minutes plus marinating

GRILL: 4 to 5 minutes

MAKES: 4 main-dish servings

8 (7-inch) bamboo skewers

1 tablespoon vegetable oil

6 tablespoons fresh lime juice
(from 3 to 4 limes)

3 tablespoons minced fresh cilantro

½ teaspoon salt

½ teaspoon crushed red pepper

1 pound large shrimp

2 small cucumbers (about 8 ounces each)

2 tablespoons sugar

1 tablespoon snipped fresh chives

2 tablespoons slivered fresh basil

3 tablespoons chopped dry-roasted salted
peanuts

1. Prepare outdoor grill for direct grilling over medium heat.

2. Soak skewers in water to cover for 30 minutes. Drain before using.

3. While skewers soak, in medium bowl, whisk together oil, 3 tablespoons lime juice, 2 tablespoons cilantro, ¼ teaspoon salt, and ¼ teaspoon crushed red pepper. Stir in shrimp and marinate at room temperature 15 minutes.

4. Shell and devein shrimp, leaving tail shell on, if you like; rinse with cold water.

5. Cut each unpeeled cucumber lengthwise in half. With spoon, scoop out seeds. Thinly slice cucumber halves crosswise. In another medium bowl, stir cucumbers, sugar, chives, 1 tablespoon basil, and remaining 3 tablespoons lime juice, 1 tablespoon cilantro, ¼ teaspoon salt, and ¼ teaspoon crushed red pepper. Set salad aside. Makes about 3 cups.

6. Thread about 4 shrimp on each skewer. With long-handled basting brush, lightly oil grill rack. Place skewers on hot grill rack. Cook shrimp just until opaque throughout, turning over once, 4 to 5 minutes.

7. Spoon cucumber salad onto dinner plates; sprinkle with peanuts. Arrange skewers with shrimp over salad. Sprinkle with remaining 1 tablespoon basil.

EACH SERVING: About 205 calories, 22g protein, 13g carbohydrate, 8g total fat (1g saturated), 180mg cholesterol, 555mg sodium