Pacific Rim Shrimp

George Foreman – Big Book of Grilling Barbecue and Rotisserie

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup unsweetened coconut milk
• 2  tablespoons lime juice
• 1⁄4 cup soy sauce
• 1  teaspoon fresh ginger, grated
• 1  tablespoon sugar
• 2  teaspoons  hot asian  chili paste
• 1  lb jumbo shrimp, shelled and deveined
• 3  tablespoons  unsweetened flake coconut, toasted, for garnish
•  minced fresh cilantro (to garnish)

Directions

1. In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
2. Add the shrimp and marinate for 30 minutes.
3. Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
4. Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.