Budi's Mixed (Lamb, Chicken, Shrimp, and Veggie) Satays with Indonesian Peanut Sauce

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5 whole shallots, roughly chopped

5 cloves garlic

1 teaspoon toasted, ground coriander

1 tablespoon minced ginger

1 tablespoon sesame oil

1 tablespoon sambal

1 cup sweet soy sauce, kechap manis

1 rack baby lamb (small chops like New Zealand), frenched and cut into individual chops

12 large shrimp, peeled, tail on

2 skinless chicken breasts, cut into fingers

Soaked 6-inch wooden skewers

Red leaf lettuce or mixed greens for bedding

Salt and black pepper to taste

Indonesian Peanut Sauce, recipe follows

Indonesian Peanut Sauce:

Peanut oil to cook

2 cups peanuts

3 large, sliced shallots

3 cloves sliced garlic

6 minced Thai bird chiles

6 kaffir lime leaves, chiffonade

1 cup coconut milk

2 cups water

2 tablespoons sweet soy

1 lemon, juiced

Salt and black pepper to taste