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Roasted Shrimp and Pineapple with Peanut Sauce

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Ingredients
  

  • ½ cup smooth peanut butter
  • 3 tbsp. unsweetened coconut milk
  • 1-½ tbsp. lime juice, more as needed
  • 2 tsp. brown sugar
  • 2 tsp. soy sauce
  • 2 tsp. ginger, grated
  • 1 garlic clove, minced
  • ½ tsp. sriracha or other hot sauce
  • ¼ tsp. plus a pinch kosher salt, more as needed
  • 1-½ tbsp. peanut oil
  • ⅛ tsp. red-pepper flakes
  • 1-pound large shrimp, cleaned
  • 2 cups pineapple chunks 
  • Whole cilantro leaves and torn basil leaves, for garnish

Instructions
 

  • In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt; purée until smooth.
  • Add more lime juice and/or salt to taste; scrape into a bowl; set aside.
  • Pre-heat oven to 500°F.
  • In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes.
  • Thread shrimp on skewers; brush all over with half the peanut oil mixture.
  • Thread pineapple on separate skewers; brush with remaining oil mixture.
  • Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
  • Roast skewers, in pre-heated oven, turning halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes.
  • Use an oven mitt to remove shrimp skewers, as they finish cooking, but leave the pineapple skewers in for longer.
  • When pineapple skewers are cooked, remove them from oven and sprinkle all skewers with herbs.
  • Serve hot, with peanut sauce for dipping.

Notes

Leftover peanut sauce will keep well in the refrigerator for at least five days.