Coconut Lime Shrimp Skewers

By Fresh2

A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden 6" skewers.

Ingredients

• 1 tbsp each minced fresh ginger, minced garlic, and freshly grated lime zest
• 2 tbsp fresh lime juice
• 1 can (14 oz) coconut milk
• 2 tbps large shrimp (26 to 30 per lb), peeled and deveined
• 1/4 tsp kosher salt
• Fresh lime wedges for squeezing
• 1/2 cup toasted, sweetened shredded coconut

Details

Servings 12

Preparation

Step 1

1. 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.

2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450 to 550 degrees). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end of the shrimp); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.

3. 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.