Spicy Peanut Shrimp

Instructions

1. In a gallon resealable bag, add shrimp, lime zest and juice, cayenne, cinnamon and half of the ginger. Season with salt, if desired. Seal bag and turn to coat. Refrigerate 30 minutes.
2. Meanwhile, in a large skillet, heat oil over medium heat. Stir in onion, carrot and celery. Reduce heat to medium-low; cook, stirring occasionally, until softened.
3. Add serrano, garlic, cumin, remaining ginger and bay leaf. Stir to combine; cook 2 minutes. Stir in tomatoes; cook 2 more minutes.
4. Add peanut butter, stirring constantly, until melted and combined, 5 minutes. Season with salt, if desired. Remove from heat, discard bay leaf and let cool 15 minutes.
5. In a food processor or blender, purée sauce until smooth, 2–3 minutes. Cover and set aside.
6. Heat a large grill pan coated with cooking spray on medium-high heat. Grill shrimp 2 minutes; turn over and grill until pink and not translucent, 2–3 minutes more. Remove from heat garnish with cilantro. Serve with spicy peanut sauce for dipping.