Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
6 tbsp. unsalted butter
½ cup finely chopped red onion
1 ½ tsp. crushed red pepper
1 tsp. Malaysian shrimp paste
1 ½ tsp. lime juice
Salt
grounded black pepper
24 shelled and deveined large shrimp
6 wooden skewers(better if soaked in water for 30 minutes)
Torn mint leaves and assorted sprouts
Intolerances:
Gluten-Free
Egg-Free
Directions:

1. In a little skillet, liquefy 3 tbsp. of butter. Add the onion then cook
   over moderate heat for about 3 minutes.
2. Add in the squashed red pepper and shrimp paste and cook until
   fragrant, about 2 minutes.
3. Add in the lime juice and the remaining 3 tbsp. of butter and season
   with salt. Keep the shrimp sauce warm.
4. Set up the grill. Season the shrimp with salt and pepper and string it
   onto the skewers, not too tightly.
5. Grill over high heat, turning once until gently colored and cooked
   through for around 4 minutes.
6. Move onto a platter and spoon with shrimp sauce. Spread on the mint
   leaves and sprouts and serve.
   Nutrition:
   Calories: 224
   Fat: 10g
   Cholesterol: 260mg
   Carbs: 1g
   Protein: 30g