Brazilian Coconut Shrimp Kebabs

By Bostoncook

How to Grill

Ingredients

• 32 shrimp, extra-large
• 2 onions
• 1 large green bell pepper
• 1/2 green bell pepper, diced
• 1 bell pepper, orange, yellow, red
• 1 bell pepper, orange, yellow, or red, diced
• 6 cloves garlic, halved
• 1 piece ginger, 1", sliced
• 1 jalapenos, 1-2, seeded and diced
• 1 can coconut milk
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1/3 cup cilantro
• 3 tablespoons melted butter, or olive oil, optional

Preparation

Step 1

1. Rinse shrimp, drain and pat dry. Peel and devein.

2. Cut onion into 8 pieces. Cut bell peppers into 1" triangles. Thread with shrimp onto skewers. Place in baking dish.

3. Puree diced onion, peppers, garlic-white pepper, season to taste. Add cilantro and pulse just to mix. Pour over kebabs and marinate 1-2 hours in fridge, turning several times.

4. Heat grill

5. Grill shrimp until cooked, 2-3 mins/side. Base with butter during last 2 minutes. Serve with lime wedges.

Notes: We used salmon instead of shrimp for this - and the salmon was too strongly-flavored for the marinade, which smelled and tasted delicious. Easy and a repeater.