Chicken, Shrimp, Beef with Peanut Sauce - serve 8

For Sate:
1 cup teriyaki sauce
4 garlic cloves; minced
3 tbsp fresh lime juice
2 1/2 tbsp minced fresh ginger
2 tbsp brown sugar
24 md uncooked shrimp; peeled, deveined
1 1/4 lb boneless skinless chicken breasts; cut into 1/2-inch
1 1/4 lb beef skirt steak; cut into 3x1/2-inch
1 mignon, cut into 3x 1/2 x 1/4-inch
36 bamboo skewers; soaked in water 30 minutes (about)
1 banana leaves or ornamental kale
1 lime slices

For Peanut Sauce:
1 cup creamy peanut butter
1 can chicken broth; (14 -1/2-ounce)
1/4 cup fresh lime juice
3 tbsp brown sugar
2 tbsp plus 1 tsp soy sauce
2 tbsp chopped peeled fresh ginger
1/2 tsp dried crushed red pepper
1 lime peel julienne
1 hibiscus or gardenia flowers (optional)

For sate:
Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef, stir to coat.
Cover and chill 30 minutes to 1 hour.
Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. Can be prepared 2 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers.
Garnish with lime and flowers, if desired, and serve.

For peanut sauce:
Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel.
Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.)
Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.