Instructions: Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute.

Soak about 18 bamboo skewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and puree.

Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours.

Grill or broil pork for 2 minutes on each side or until cooked through.

Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients.

Dessert: Cool, sweet and simple, a colorful selection of fresh fruit and berries, or of fruit-flavored sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.

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