Coconut Lime Shrimp Skewers

Ingredients

• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice

• 1 (14 ounce) can coconut milk
• 2 lbs large shrimp, peeled and deveined (26 to 30 per lb.)
• 1/4 teaspoon kosher salt
• fresh  lime wedge, for squeezing
• 1/2 cup toasted sweetened flaked coconut

Directions

1. 1

   In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.

2. 2

   Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.

3. 3

   Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.

4. 4

   Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).

5. 5

   Spear 2 or 3 shrimp onto each 6" 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.

6. 6

   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.