2 lb. large shrimp, shelled, deveined and butterflied)
2/3 cup sweet chili sauce
1 lemon (juice and zest)
2 Tbsp Chili sauce
2 Tbsp Fish Sauce
4 cloves Garlic, minced
2 tsp brown sugar
1 red pepper, sliced thinly
1 onion, sliced thinly
1 cup coconut milk (reg. or light)
½ cup cream
Corn starch and water slurry
½ cup chopped cilantro
Mix sweet chili sauce, lemon juice and zest, fish sauce, chili sauce, garlic and brown sugar. Toss the sauce with shimp and let marinate for 1 hour.
Heat 2 Tbsps of canola oil in a large pan. Saute the red peppers and onions until soft (approx. 5 min.) Add the shrimp and marinade and continue to cook at high heat for 2-3 minutes until shrimp are cooked through (do not overcook, as shrimp will be tough).
Add coconut milk and cream. Taste. If the flavor is too spicy, add a little more cream. If necessary to create a thicker sauce, mix a little cornstarch with water in a cup and add it to the dish. Mix in Cilantro and use some for garnish.
Timewise: You can make the marinade, prepare the shrimp and slice the vegetables early in the day. Marinate the shrimp 1 ½ hours before the party and then finish cooking shortly before the dinner starts. Keep warm in a chafing dish.