¼ cup smooth chunky peanut butter
¼ cup light coconut milk
1 small lime, juiced
1 garlic clove, cut into pieces
2 tsp hot chili sauce, such as Sriracha
2 tsp reduced sodium soy sauce
1. Place the peanut butter, coconut milk, lime juice, garlic, chili sauce and soy in a food processor or mini-chopper. Blend until smooth.
2. Sprinkle the chicken with the curry powder. Heat a large grill over high heat. Coat the shrimp and chicken with cooking spray. Grill the shrimp and chicken 3 to 4 minutes per side until they are cooked through and no longer translucent in the center. Serve immediately with the dipping sauce.