My husband and I became engaged in Singapore at the Long Bar at the Raffles Hotel! He said he had too many Singapore Slings (famous Asian cocktail), but the truth is my Englishmen proposed before the cocktails arrived. Please order my new book Body Esteem: Piece of Cake and Peace of Mind and receive 10 free recipes at www.bodyesteem.com.

Satay Dip: 1 tablespoon olive oil 1 tablespoon sesame oil 1 ½ teaspoons minced garlic 1 ½ teaspoons minced ginger ¼ teaspoon or more of red pepper flakes1 finely minced red onion 2 tablespoons red wine vinegar ¼ cup unpacked light brown sugar 2 tablespoons light soy sauce ½ cup smooth or crunchy peanut butter (light or regular) ¼ cup ketchup
Grill strips of beef, chicken and large shrimp skewered and seasoned with Lawry’s seasoning salt and ground black pepper to taste.
Make in advance so you can be a guest at your own party! Heat the olive oil, sesame oil, garlic, ginger, red pepper flakes, and onion in a small pan over medium heat until the onion is transparent; 10 to 15 minutes. Whisk in the red wine vinegar, brown sugar, soy sauce, peanut butter, and ketchup cooking until smooth. You may serve this at room temperature or warm along with shrimp, beef, and chicken skewers for a delectable Asian appetizer. Grill strips of beef, chicken, and large shrimp on skewers until cooked to your desired preference and serve alongside satay sauce! This appetizer will wow your guests!