Shrimp Satay with Thai Peanut Sauce (สะเต๊ะกุ้ง)

This is somewhat of a scaled-down, cheaters' version. I'll soon post the street vendors' version with both the marinade and the grilling sauce which would be more appropriate for pork or beef satay. I hope this will tide you over until then. It's a quick recipe, but delicious nonetheless.

Shrimp Satay with Mom's Peanut Sauce
Downloadable Version

1 1/2 lbs large shrimp, peeled and deveined (not smaller than 16-20 count)

Marinade:
2 tablespoons ground turmeric
1/2 teaspoon ground white or black pepper
One medium garlic clove, minced
1 teaspoon sugar
1 teaspoon ground coriander
1/3 cup coconut cream (not Coco Lopez, but the fatty part of plain coconut milk that rises to the top of the can. If you don't have coconut milk, cream, half-n-half, or evaporated milk can also be used.)

Sauce:
One recipe of Mom's easy Thai peanut sauce

Mix the shrimp and marinade ingredients together.

Pan-grill the shrimp (you can go free-style or thread the shrimp on bamboo skewers like I did here) until cooked.

Serve with my mother's easy peanut sauce which I believe/hope you've got stored somewhere in the refrigerator.