Shrimp Kebabs with Curry Coconut Glaze

Ingredients

• 2 tablespoons Thai red, green or yellow curry paste
• 1 cup “lite” coconut milk (see Tip, below)
• 1 tablespoon honey
• 2 teaspoons fish sauce
• 1 tablespoon peanut oil
• 1 tablespoon lime juice
• ¼ teaspoon ground white pepper
• Pinch of salt
• 16 raw shrimp (16-20 per pound), peeled and deveined
• 8 cremini (baby bella) mushrooms, quartered
• 6 scallions, cut into 1 1/2-inch pieces

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