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Coconut Lime Shrimp Skewers




Source of Recipe


Sunset, June 2009


Recipe Introduction


The coconut and lime marinade imparts a lot of flavor to the shrimp. This can be done ahead of time and then put onto skewers when you’re ready to grill them, making it a good choice for entertaining.




List of Ingredients




1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
1 can (14 oz.) coconut milk
2 pounds large shrimp (26 to 30 per lb.), peeled and deveined
1/4 teaspoon kosher salt
Fresh lime wedges for squeezing
1/2 cup toasted, sweetened shredded coconut


Recipe



1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.

2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.

3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.

SERVES 12 (appetizers)