Recipe by appleydapply
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.
- 14.79 ml minced fresh ginger
- 14.79 ml minced garlic
- 14.79 ml freshly grated lime zest
- 29.58 ml fresh lime juice
- 396.89 g can coconut milk
- 907.18 g large shrimp, peeled and deveined (26 to 30 per lb.)
- 1.23 ml kosher salt
- fresh lime wedge, for squeezing
- 118.29 ml toasted sweetened flaked coconut
Directions See How It's Made
- 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.
- 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.
- Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
- 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.
- 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.