Ingredients
-
1
-
1
-
1
-
2
-
1
-
2
-
1/4
-
-
1/2
-
-
-
-
-
-
Directions
Coconut Lime Shrimp Skewers, This is another recipe from the Luau article in Sunset’s June 2009 issue The suggested servings for 12 people is for finger food portions allowing 2 6 skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people , Very easy and tastes like summer! Made a lovely presentation Will definitely make again Made for PRMR; I am so glad I did!
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Steps
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1
Done
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In a Medium Bowl, Combine Ginger, Garlic, Lime Zest and Juice, and Coconut Milk. |
|
2
Done
|
Add Shrimp, Tossing to Coat, and Chill, Covered, at Least 1 Hour and Up to 1 Day. |
|
3
Done
|
Meanwhile, Prepare Your Wooden Skewers by Soaking in Water. For Finger Food/Party Portions, You'll Want 24 6" Skewers. Use About 12 Long Skewers If You're Serving on Dinner Plates. |
|
4
Done
|
Prepare a Grill For High Heat (450 to 550; You Can Hold Your Hand 5 Inches Above Cooking Grate Only 2 to 4 Seconds). |
|
5
Done
|
Spear 2 or 3 Shrimp Onto Each 6" Skewer in a "c" Shape (through Each End); Cook, Turning Once, Until Flesh Has Just Turned Pink and Is Slightly Charred, About 3 Minutes on Each Side. |
|
6
Done
|
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. |
