This creamy sauce is bursting with spicy flavor. If you're a hot food fanatic, you'll love the additional bite it provides to the already fiery shrimp.
 
SAUCE
1/2 cup unsweetened coconut milk
1/4 cup plain yogurt
1 teaspoon chile sauce with garlic*
1 teaspoon soy sauce
1 teaspoon fish sauce**
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
 
SHRIMP
1 teaspoon crushed red pepper
1 bay leaf
1/2 cup dry white wine
1/2 cup water
1/4 teaspoon salt
1 lb. uncooked shrimp in shells (24 to 30 count)***
 
1. In small bowl, combine all sauce ingredients except cilantro; whisk until blended. Refrigerate until ready to serve. (Sauce can be made up to 24 hours ahead.)
 
2. In large saucepan, combine all shrimp ingredients except shrimp; mix well. Bring to a boil over medium heat. Add shrimp; return to a boil. Reduce heat to low; stir and cover. Simmer 4 to 7 minutes or until shrimp turn pink.
 
3. Drain; rinse with cold water to cool. Peel shrimp. (Shrimp can be prepared up to 24 hours ahead. Cover and refrigerate.)

4. Stir cilantro into sauce. Serve shrimp with sauce.
 
TIPS *There are many types of Asian-style chile sauces on the market. Look for them in the Asian section of the grocery store. If you can't find sweet chile sauce, hot pepper sauce and a spoonful of honey make a good substitute.
**Look for fish sauce, used throughout Southeast Asia in much the same way as soy sauce, in the Asian section of supermarkets.
***Peeled shrimp may be used, but cooking in the shells will yield more flavor.
 
 12 servings
 
 PER SERVING: 45 calories, 3 g total fat (2 g saturated fat), 35 mg cholesterol, 155 mg sodium, 0 g fiber