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• Apr 30, 2008 7:35 am US/Pacific
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  Grilled Coconut Shrimp w/Pineapple Salsa

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Grilled Coconut Shrimp w/Pineapple Salsa

Reporting
Tina Macuha

Grilled Coconut Shrimp with Pineapple Salsa

1 1/2 cup fresh diced pineapple

1 jalapeño chili pepper, seeded and finely chopped

1 red bell pepper, seeded and diced

½ bunch of cilantro - finely chopped

½ red onion - diced

2 tablespoons fresh lime juice

salt and pepper to taste

1/2 cup coconut milk

2 tablespoons fresh lime juice

1 tablespoon low-sodium soy sauce

1 tablespoon freshly grated ginger root

1 tablespoon brown sugar

20 large raw shrimp, peeled and deveined

freshly ground black pepper

4 metal or bamboo (soaked in water) skewers

For the pineapple salsa:

1. Place all salsa ingredients in a bowl and toss to combine. Season to taste with lime juice, salt and pepper. Refrigerate until ready to serve.

2. Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 30 minutes or overnight.

3. Preheat the grill to medium.

4. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer.

5. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.

Garnish as Desired

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