Ingredients

• 1 tablespoon Thai seasoning
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 red onion, minced
• 2 teaspoons Thai panang curry paste
• 24 large shrimp (about 1 1/4 pounds), peeled and deveined, tails intact
• 1/3 cup extra-virgin olive oil
• 1 cup coconut milk
• 2 tablespoons fish sauce
• 1 teaspoon chili powder or paprika
• 1/4 cup heavy cream
• Thinly sliced snow peas or other vegetables, for garnish

Instructions

1. Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.
2. Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
3. Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.
4. Photograph by Ralph Smith