Coconut Lime Shrimp Skewers

appleydapply's Note:

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 12

• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• 1 (14 ounce) can coconut milk
• 2 lbs large shrimp , peeled and deveined (26 to 30 per lb.)
• ¼ teaspoon kosher salt
• fresh lime wedge , for squeezing
• ½ cup toasted sweetened flaked coconut

Directions:

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
2. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
3. Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.
4. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
5. Spear 2 or 3 shrimp onto each 6" 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.
6. 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.

Reviews

[threeovens]

Very easy and tastes like summer! Made a lovely presentation. Will definitely make again. Made for PRMR; I am so glad I did!