Total Time
1hr 6mins
Prep 1 hr
Cook 6 mins

Enjoyed these at a winter dinner-party where the hosts grilled the shrimp at the dining table. Wonderful! I look forward to trying this on the barbeque come summer.

Ingredients Nutrition

Directions

  1. Puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
  2. Toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
  3. In a bowl, combine the cracker-crumbs and the toasted coconut.
  4. Preheat the grill or broiler.
  5. Dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
  6. (Each skewer will take 6 to 8 shrimps).
  7. Grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
  8. Serve with lime wedges.
  9. NOTE: TO PREVENT SHRIMP- OR ANY KABOB ITEMS- FROM SLIPPING,USE 2 SKEWERS FOR EACH KABOB.
  10. BY HOLDING A PAIR OF SKEWERS 1/4" APART,THREAD THE SHRIMP ONTO BOTH SKEWERS AT THE SAME TIME.
  11. THIS WAY THE FOOD WILL TURN OVER WHEN YOU TURN THE SKEWERS RATHER THAT SPIN AROUND,AS THEY TEND TO DO,WHEN ON A SINGLE STICK.

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