Cilantro Shrimp with Peanut Dip

Shrimp:
2 pounds uncooked shrimp (26 to 30 count
    per pound), peeled and deveined
2 cups fresh cilantro sprigs
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt

Peanut Sauce:
1/4 cup chunky peanut butter
1 teaspoon granulated sugar
1/2 teaspoon curry powder
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 to 2 tablespoons water
1/8 teaspoon cayenne pepper

Put the shrimp in a medium bowl. In a blender, pur e the cilantro, lime juice, olive oil and salt.

Stir the cilantro mixture into the shrimp. Cover and refrigerate at least 30 minutes or up to 8 hours.

Meanwhile, in a small bowl, whisk together all the sauce ingredients, adding water to reach the consistency of thin mayonnaise.

To cook the shrimp, turn on the broiler and preheat it with the oven rack set on the top level.

Spread the shrimp in a single layer on a large jellyroll pan and broil the shrimp about 5 minutes, turning them once, until they are cooked through. Remove them from the broiler.

Arrange the shrimp on a serving platter and serve with the peanut sauce. The shrimp can also be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.