Recipe: Lime In The Coconut Shrimp [edit]

Step 1

Seafood Alternatives: scallops, cubed halibut

Step 2

In a large bowl, combine the lime juice, coconut milk, rum, honey and lime zest; stir to mix. Add the shrimp and toss to evenly coat. Cover and refrigerate for 30 minutes.

Step 3

If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling. Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.

Step 4

Take the shrimp from the marinade, allowing excess to drip off, and thread them onto the skewers, alternating with pieces of red onion; you should have about 12 skewers. Avoid crowding shrimp on the skewers or they will cook unevenly. Reserve the marinade.

Step 5

Rub a lightly oiled towel or cloth over the grill, add the shrimp skewers and cook until pink and lightly browned, 2 to 3 minutes. Brush the tops with more marinade, turn the skewers and continue cooking until the shrimp are opaque through the thickest part, 1 to 2 minutes longer.

Step 6

If you like, bring the remaining marinade to a boil for 1 minute and drizzle it over the shrimp before serving.

Step 7

This recipe yields 4 to 6 servings.

Step 8

Comments Inspired tropical flavors in this marinade make a grilled shrimp without peer. No more humdrum grilling! The marinade may sound good enough to drink, but save it for the shrimp.