Shrimp, red bell pepper and zucchini skewers marinated in a Thai green curry sauce and grilled until tender and succulent.

6 bamboo or wooden skewers—soaked for 5 minutes in cold water

¼ cup coconut milk

2 teaspoons Thai green curry paste

2 tablespoons fish sauce

1 teaspoon brown sugar

2 cloves garlic—minced

1 tablespoon lemon juice

½ teaspoon salt

1 tablespoon finely chopped cilantro (fresh coriander)

24 large shrimp—peeled and deveined

2 zucchinis—cut into thick rounds

1 red pepper—cut into small pieces

IN a small bowl dissolve the curry paste with 1 tablespoon of boiling water. ADD the coconut milk, fish sauce, brown sugar, garlic, lemon juice, salt and cilantro, and mix to combine. THREAD alternating shrimp and vegetables onto the skewers, then marinate them in the mixture, covered, in the refrigerator for at least 30 minutes. COOK the skewers on a hot grill for 10 minutes, turning and brushing regularly with the marinade. SERVE with lemon or lime wedges for squeezing.

Variations: Use scallops or cubed chicken breast instead of shrimp. Use red curry paste instead of green curry paste.

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