Shrimp Sates with Sweet and Sour Sauce

A friend of mine called me early one afternoon last week and was desperately looking for a recipe for an "easy but somewhat different recipe to serve as an appetizer." Her husband had, at the last minute--just before she called me, invited a few of his business associates and their spouses over for cocktails and appetizers. Catering something for such a small and personal crowd was certainly not to be considered, according to my best friend. So, after brainstorming for a few minutes, I went into my personal recipe file and suggested that she serve Shrimp Sates. She loved the idea. The next day, she called me extremely grateful and thanked me for the recipe and even asked if she could share with her guests.

So, if you, too, are looking to serve something just a bit different, but not time consuming, try the following recipe--and give me your thoughts on the same.

Bon Appetit

Shrimp Sates with Sweet and Sour Sauce

Shrimp
12 jumbo shrimp, cleaned, shelled with tails on
2 tablespoons of olive oil
1 teaspoon garlic powder
2 tablespoons fresh lemon juice
salt and pepper to taste

Butterfly shrimp, toss with garlic oil and lemon juice, salt and pepper; marinate for 30-45 minutes in refrigerator.

Preheat broiler; thread shrimp, one to a skewer (wooden) lengthwise; repeat with remaining shrimp and skewers; arrange sates in a row on in broiler pan so that blunt ends of skewers point toward middle of pan; cover exposed portions of skewers with a sheet of foil(to advoid burning them); broil for about 4-5 minutes; serve with your favorite dipping sauce or try my (recipe below)

Sweet and Sour Sauce
3 tablespoon tomato sauce
4 tablespoons of pineapple juice
1/4 cup diced green peppers
1 teaspoon oil
1 teaspoon sugar
1 tablespoon of sherry
1 tablespoon soy sauce
1/2 cup water, add more if sauce is too thick
1 tablespoon of flour

In a medium skillet saute green peppers in oil; set aside; In a separate saucepan, gently mix all ingredients, except corn flour; bring to a boil; stir in flour until sauce thickens, adding extra water if needed.

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