Instructions: Seafood Alternatives: salmon, mahimahi, swordfish If using bamboo skewers, soak them in a bowl of water for at least 1 hour before cooking to prevent them from burning under the broiler.

Core and seed the bell peppers, then cut them into 3/4- to 1-inch squares. Thread the peppers onto 4 skewers.

Rinse the shrimp in cold water and pat dry. Thread the shrimp onto 8 skewers, catching the broad and slender ends to form alternating "C"s. Stir together the lime juice, brown sugar and garlic and brush the mixture over the shrimp.

Make the Peanut Sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and stir until the onion is tender 3 to 5 minutes. Add the peanut butter and stir until it softens. Gradually whisk in the coconut milk or milk/cornstarch mixture until smooth; increase the heat and cook, stirring, until the mixture bubbles and thickens. Remove from the heat and stir in the lime juice, soy sauce, brown sugar and cayenne. Add salt to taste. Cover to keep warm.

Preheat the broiler. Lay the skewers of peppers a few inches apart on a lightly oiled broiler pan or baking sheet (foil-covered for easy clean-up). Broil, turning once, until the edges are tinged with black, about 3 minutes per side. Transfer the skewers to a plate and cover to keep warm.

Arrange the shrimp skewers on the same broiler pan. Broil about 3 inches from the heat, turning the skewers once, until the shrimp are pink and just opaque in the center, 3 to 4 minutes total.

Meanwhile, bring a large pan of salted water to a boil. Add the angel hair pasta and cook until tender, 4 to 5 minutes. Drain well. Add the drained pasta to the peanut sauce and toss to coat.

Divide the pasta among four plates. Lay skewers of peppers and shrimp across each serving and sprinkle with sliced green onions. To eat, push the peppers and shrimp off the skewers onto pasta.

This recipe yields 4 servings.

Comments: Curves of pink broiled shrimp and skewers of colorful bell peppers nestle atop pasta bathed in spicy peanut sauce - wonderful flavors from the South Pacific. Coconut milk adds distinctive flavor to the peanut sauce, but it is high in fat. Try to find the low-fat coconut milk now available.

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