1 Jalepeno - stem removed
1 Habenero - stem removed
3 tablespoons Lime juice
2 tablespoons Tamari soy sauce
3/4 cup Salad oil
1 tablespoon Ginger - minced
1-1/2 cups Peanuts - lightly salted and roasted
1 tablespoon Cilantro
1 tablespoons Basil
2 tablespoons Fish sauce
1 tablespoon Garlic - minced
2 pounds Shrimp - peeled, de-veined, butterflied
Place jalapeno, habenero, ginger, line juice, fish sauce, soy sauce, lemon grass and garlic in food processor. Blend until smooth.
Add peanuts and grind until coarse in texture, place mixture into stainless steel bowl.
Add in oil and fresh herbs, mix well.
Use half the sauce to coat shrimp. Cover remainder of sauve and keep at room temperature.
Place coated shrimp in a hot skillet or on a hot grill, turn shrimp over when golden brown, cook shrimp until it is no longer greyish in the center. You may need to turn it several times to prevent burning.
Remove from heat and toss in bowl with remainder of sauce.
Serving suggestions: on top of greens with lime vinaigrette and mango, in a pasta with mushrooms and sugar snap peas, or as an appetizer with a high quality soy sauce for dipping.