Grilled Sriracha Shrimp With Sriracha SunButter Sauce

GRILLED SRIRACHA SHRIMP

1 teaspoon vegetable oil

2 tablespoons light brown sugar

2 teaspoons grated fresh ginger

2 garlic cloves, grated

2 teaspoons lemon juice

2 teaspoons Sriracha sauce

1 pound large shrimp, 21 to 25 shrimp per pound (peeled and deveined, tails intact)

6 wooden skewers, soaked in water for at least 30 minutes

SRIRACHA SUNBUTTER SAUCE

1/2 cup SunButter Creamy

2 tablespoons Sriracha sauce

1/2 cup water

1 tablespoon soy sauce

2 scallions, chopped

1 garlic clove, grated

1 tablespoon light brown sugar

1 tablespoon hoisin sauce

1 tablespoon lemon juice

Chopped cilantro, to garnish

GRILLED SRIRACHA SHRIMP

1. In a large bowl, stir together all grilled shrimp ingredients (except shrimp) until smooth.
2. Add shrimp and stir well until evenly coated.
3. Cover bowl and refrigerate for 30 minutes to one hour.
4. Place 6 wooden skewers in water to soak.
5. Prepare grill until medium hot.
6. Thread shrimp onto skewers, grill 2 to 3 minutes per side, until just cooked through.

SRIRACHA SUNBUTTER SAUCE

In a medium bowl, whisk together all sauce ingredients.

TO SERVE

Drizzle sauce over grilled shrimp skewers and sprinkle cilantro.

NOTE: This recipe is peanut, dairy, egg, tree nut, and GMO free!