Marinade Ingredients
1 1/4 cups coconut milk
1/4 cup pineapple juice
1 tablespoon olive oil
1 tablespoon ground ginger
1 teaspoon chopped garlic
1 teaspoon red pepper flakes
Sea salt, freshly ground black pepper
Additional Ingredients
1 to 1 1/2 pounds medium-sized shrimp, deveined with shells removed
1/4 cup unsalted butter
3 tablespoons coconut milk
2 tablespoons sweetened shredded coconut
1 to 2 tablespoons coconut rum
One fresh pineapple, chopped into cubes
Directions
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Mix marinade ingredients and let shrimp marinate in the refrigerator for 2 to 4 hours before cooking.
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Next, bring butter to room temperature and mix with coconut milk, shredded coconut and rum, and blend together well.
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If using bamboo skewers, make sure to soak them in water 30 minutes beforehand so they do not burn when put on the grill. Put shrimp and pineapple on the skewers, alternating shrimp and pineapple pieces.
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Before turning the grill on, spray with cooking spray or wipe with olive oil so the shrimp do not stick to the grates.
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Set grill to medium-high heat, about 350 degrees. Grill shrimp about 3 to 4 minutes on each side, or until done. Brush skewers with butter mixture on both sides as they cook. Shrimp is done when it turns bright pink, so be careful not to overcook!
Recipe From Grill Girl
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