Serves 4-6 (spicy peanut sauce from She Simmers makes 3 cups, enough to triple or quadruple the amount of shrimp).
For the peanut sauce:
1 15-oz can coconut milk
2 oz Thai red curry paste
3/4 cup smooth peanut butter
1-1/2 tsp kosher salt
2 Tbsp cider vinegar
1/2 cup water
For the shrimp:
1 lb large (21-25 per pound) shrimp, peeled and deveined (defrost if frozen)
1 Tbsp canola or vegetable oil
1 Tbsp grated ginger root
1 tsp turmeric
1/4 tsp salt
In a small sauce pan, combine all of the sauce ingredients. Whisk together to combine. Bring the sauce to a boil, then simmer 3-5 minutes. Remove from heat and set aside to cool.
In a large bowl, combine the shrimp ingredients, and stir to combine (turmeric will stain, so be sure to use a glass or stainless steel bowl and a spoon you like in yellow).
Preheat the oven to 425°F (or preheat your panini press or stove top grill pan).
Place the shrimp in a single layer in a sheet pan with rimmed sides, and roast in the oven for 4-5 minutes until the shrimp are curled and cooked through (don't overcook). Remove from the oven and scrape the shrimp onto a plate. Let the shrimp cool to room temperature, 10-15 minutes, then skewer them with toothpicks or small cocktail picks, and arrange on a serving plate.
Pour some of the cooled peanut sauce into a small bowl, and place it on the serving plate.
Serve at room temperature, or chill both the sauce and cooked shrimp, and serve cold.