Lime-peanut shrimp skewers
- In a bowl, combine ½ cup bistro sauce and lime juice. Add shrimp and toss to coat well. Cover and refrigerate for 2 hours.
- Preheat barbecue to high. Place shrimp on a work surface. Thread a maximum of 5 shrimp securely onto each skewer.
- Grill on oiled rack for about 2 minutes per side, or until shrimp are pink.
- Place cooked shrimp on a serving dish. Thread one shrimp with a lime wedge onto each mini-skewer. Serve with remaining bistro sauce.