Shrimp Satay with Thai Peanut Sauce (สะเต๊ะกุ้ง)

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

ground turmeric

ground white or black pepper

medium garlic clove, minced

sugar

ground coriander

coconut cream (not Coco Lopez, but the fatty part of plain, unsweetened 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.)

recipe of Mom's easy Thai peanut sauce with which to serve the shrimp satay