Shelly's Recipe

Hawaiian Grilled Coconut Shrimp Skewers

Category: Kabobs/Kebobs/Skewers

Marinade
1 can cup coconut milk (reserving 3 tablespoons for later)
1/4 cup pineapple juice
1 tablespoon olive oil
1 teaspoon garlic, finely chopped


Shrimp 24 jumbo shrimp - raw, shell removed (tails can be left on)
1/4 cup unsalted butter
3 tablespoons coconut milk
2 tablespoons sweet shredded coconut
1 teaspoon dark rum, optional
approx. 12 Fresh Pineapple cubes

Mix marinade ingredients together and marinate shrimp for about 4-6 hours prior to cooking.

After marinating shrimp, soften butter and mix with coconut milk, shredded coconut, and dark rum, if desired. Blend together well.

Skewer shrimp onto skewers, adding a pineapple cube in between every other shrimp. Cook over open flame or under a hot broiler 3 to 4 minutes on each side. After turning once, brush with butter mixture. Continue cooking until done.