Coconut Lime Shrimp Skewers

Ingredients:

1 tablespoon minced fresh ginger 

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1 tablespoon minced garlic 

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1 tablespoon freshly grated lime zest 

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2 tablespoons fresh lime juice 

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1 can (14 oz.) coconut milk 

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2 pounds large shrimp (26 to 30 per lb.), peeled and deveined 

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1/4 teaspoon kosher salt 

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Fresh lime wedges for squeezing 

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1/2 cup toasted, sweetened shredded coconut

Prep Time:

Prepare 1 hour to 1 day ahead

Prep Notes:

A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser.  You can marinate the shrimp for anywhere from one hour to one day. You'll need at least 24 wooden skewers (6 in.).

Yields:

12 Servings

Directions:

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.

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2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°). 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.

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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.

Recipe Credit:

Sunset/myrecipes.com  http://www.myrecipes.com/recipe/coconut-lime-shrimp-skewers

Photo Credit:

Thayer Allyson Gowdy