Pan Grilled Spicy Coconut Shrimp

If using a grill pan, use soaked wooden skewers that have been trimmed to fit in the pan.

• Ready In: 20 mins
• Serves: 8
• Yields: 15 skewers

Ingredients

• 2  small  jalapenos, sliced
• 3  garlic cloves, thinly sliced
• 1⁄2 inch  piece fresh ginger, peeled and grated
• 2  tablespoons dark brown sugar
• 2  tablespoons soy sauce
• 1⁄2 lime, zest of
• 1⁄4 cup coconut milk
• 1  small  handful basil leaves, torn
• 2  tablespoons  vegetable oil
• 1⁄2 teaspoon salt
•  fresh black pepper, to taste
• 1  lb  peeled deveined shrimp

Directions

1. Combine the jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, cocnut milk, basil, vegetable oil, salt, and pepper in a mixing bowl. Add shrimp and marinate for at least 30 minutes and up to 4 hours.
2. String a couple of shrimp onto skewers. Heat a grill pan over high heat until smoking hot. Place shrimp in an even layer in the pan, reserving the marinade. You may have to grill in batches.
3. Cook until shrimp are well browned on each side, turning once, about 3-4 minutes total. Transfer cooked shrimp to a serving platter.
4. Turn the heat off the pan. Add the reserved marinade to the pan and let thicken for a minute or two, then pour off the reduced sauce into a small serving bowl to serve with the shrimp.