ASIAN GRILLED SHRIMP COCKTAILS

24 peeled, deveined raw shrimp
4 bamboo skewers
1/4 cup vegetable oil
Juice and zest of 1 lime
1 tsp. kosher salt
1 tsp. fresh black pepper
2 Tbsp. chopped garlic
2 Tbsp. shredded basil
2 Tbsp. chopped cilantro
1 1/2 cups Cashew Dipping Sauce (recipe follows)

Soak bamboo skewers in water for one hour. Thread six shrimp onto each skewer, putting the tail and head of the shrimp through the skewer.

Mix remaining ingredients, except dipping sauce, and pour over the shrimp in a glass baking dish; marinate for at least 30 minutes (discard marinade after use).

Preheat grill for about 15 minutes. Apply a light coating of vegetable oil to the grates with a towel.

Lay the skewers over the oiled grate and grill each side over medium heat for about four to five minutes each side.

Serve on the skewer with Cashew Dipping Sauce on the side.

CASHEW DIPPING SAUCE

1 cup sweet Thai chili sauce
1/4 cup chopped cilantro
1/2 cup fresh lemon juice
1 Tbsp. rice wine vinegar
2 oz. unsalted cashews

Preheat oven to 350 degrees.

Combine all ingredients except cashews. Roast cashews on a baking sheet for 10 minutes until brown.

Chop cashews in food processor until coarsely chopped; add to sauce. Serve with grilled shrimp.

Serves 4
Source: McCormick & Schmick's Seafood Restaurant Cookbook by William King and Rick Schafer