I made these last weekend for my dads birthday dinner, I just didn’t really get a chance to post the recipe this past week between working a crazy busy week, and spending time with Ashley before she went to Boston on Wednesday with her mom before their cruise from Beantown up the Eastern seaboard to Atlantic Canada, (you all know how the busy life goes!! 😉 )
Any way here we go with the recipe.
– 1tbsp minced fresh ginger
– tbsp minced garlic
– 1tbsp freshly grated lime zest
– 2tbsp fresh lime juice
– 1 14oz can coconut milk
– 1.5lbs large shrimp (approximately 40-45 shrimp) peeled and deveined
– 0.5tsp coarse salt
– 2 lime wedges for squeezing
– 0.5 cups sweetened shredded coconut
– 1 large yellow or white onion cut into medium-sized squares
– 1 large green or red pepper cut into medium-sized squares
– 0.25 cups extra virgin olive oil
– wooden skewers
-In a medium to large mixing bowl combine first 6 ingredients making sure all the shrimps are immersed in the liquid mixture. Cover bowl and chill for anywhere between 1 and 24 hours.
-Soak wooden skewers in water for about an hour-two hours to moisten the skewers to minimize burning of the wood.
-Pre-heat a grill to 450-500 degrees.
-Arrange shrimp and onion and pepper squares on skewers (how much you want on each skewer is up to you)
-Cook assembled skewers on hot grill until flesh of the shrimp has turned pink and becomes slightly charred (about three – five minutes per side, however times can vary from grill to grill).
-Lightly brush each side of the skewer shrimp, onions, and peppers included to prevent sticking to the grill.
-Remove skewers from the grill, and assemble on a serving platter and garnish with coarse salt, squeezed lime juice, and shredded coconut.
-Serve and enjoy!