Grilled Coconut Shrimp

Ingredients

• 13 ounces coconut milk
• 2 teaspoons green curry paste
• 1 tablespoon chopped gingerroot
• 1 tablespoon grated lime rind
• 2 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh coriander
• 2 tablespoons lime juice
• 1 lb large shrimp
• salt
• 1/4 cup unsweetened coconut

Directions

1. 1

   Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant.

2. 2

   Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.

3. 3

   Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.

4. 4

   Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.

5. 5

   Remove shrimps from marinade and discard marinade.

6. 6

   Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.

7. 7

   Place shrimps on bamboo skewers, if desired.