Ingredients
3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined3/4 pound chicken tenderloins, cut into 1-inch cubes4 green onions, chopped1 tablespoon butter2 garlic cloves, minced1 tablespoon minced fresh parsley1/2 cup white wine or chicken broth1 tablespoon lemon juice1 tablespoon lime juiceSAUCE:1/4 cup chopped onion1 tablespoon butter2/3 cup reduced-sodium chicken broth1/4 cup chunky peanut butter2-1/4 teaspoons brown sugar3/4 teaspoon lemon juice3/4 teaspoon lime juice1/4 teaspoon salt1/4 teaspoon each dried basil, thyme and rosemary, crushed1/8 teaspoon cayenne pepperOptional: Chopped peanuts and lime wedges
Preparation
On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.
In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine, lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally.
Meanwhile, to make the sauce, melt butter in a small saucepan over medium heat. Add onion; cook and stir until tender. Stir in broth, peanut butter, sugar, juices and seasonings; cook and stir until blended. Remove from the heat; set aside.
Grill skewers, covered, on an oiled grill rack over indirect medium heat or broil 4 in. from the heat until shrimp turn pink and chicken juices run clear, 7-8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce and, if desired, lime wedges. Top with chopped peanuts and additional chopped green onions if desired.
