Directions
1. In a medium bowl, combine ginger, garlic, lime
zest and juice, and coconut milk. Add shrimp,
tossing to coat, and chill, covered, at least 1
hour and up to 1 day.
2. Meanwhile, soak skewers in water. Prepare a
grill for high heat (450° to 550° Push 2 or 3
shrimp onto each 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.
3. 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.
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