In Singapore, satays are usually made with chicken or lamb. But for parties, Chris Yeo likes to use shrimp because he thinks it's more festive. He marinates the shellfish in an alluring mixture of sautéed garlic, ginger and ground spices, then threads each shrimp on its own skewer and grills them until they're lightly charred. Fast Asian Recipes Kebabs
The spice paste can be refrigerated for up to 2 days. Bring to room temperature before using.
When it comes to a wine choice, these gingery shrimp are half the story; the other half is the spicy-sweet peanut sauce they're served with. Choose a light white wine with enough acidity to balance the sweetness, like a dry Australian Riesling.