Ingredients

• 1 cup Thai Peanut Sauce, recipe follows
• 2 tablespoons Chinese black bean sauce
• 1 teaspoon hot sauce
• Cooking spray
• 1 1/2 pounds large or jumbo shrimp, peeled and deveined
• 3 cups reduced-sodium beef broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 2 teaspoons toasted sesame oil
• 1 teaspoon hot sauce

Instructions

1. Special equipment: Wooden or metal skewers
2. In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
3. Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
4. Serve the shrimp with the warm peanut sauce on the side for dunking.
5. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
6. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.