6 servings

1.5 lbs Large Shrimp, shelled and deveined
24 Chinese pea pods
24 Ripe black olives
1/4 cup Dry sherry
1/4 cup Soy sauce
1/4 cup Peanut butter
3 Tbs Sugar
2 Tbs Vegetable or Peanut oil
4 Medium cloves of garlic, minced

1. Alternate Shrimp, pea pods, and olives on bamboo picks.

2. Combine sherry, soy sauce, peanut butter, sugar, oil and garlic and mix well.

3. Grill or broil kabobs for 6 to 10 minutes or until the Shrimp turn pink and opaque, brushing them frequently with peanut sauce.