Instructions: Cook onion and garlic in hot oil until tender but not brown. Stir in broth, peanut butter, soy, lemon peel, lemon juice, chili powder, brown sugar and ginger. Simmer, uncovered, about 10 minutes, stirring frequently. Remove from heat; cool. Peel the shrimp, leaving tail attached. Devein.

Thread shrimp onto 4 bamboo skewers. Marinate shrimp in peanut mixture for 1 hour at room temperature. Grill over hot coals, 8 to 10 minutes or until done, turning once.

Makes 4 servings.

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