Amazing Grilled Coconut Rum Shrimp Skewers

Ingredients:

1 lb. Medium-Size Fresh Shrimp
2 Tablespoons Malibu Rum (Coconut)
1/4 cup Butter
1/2 cup Flaked Coconut
1/2 cup Sugar
1 Egg Yolk (beaten)
2 Tablespoons Water
Prosciutto
Skewers


Directions:

In a large pan soak skewers for 1 hour or until completely wet.

Rinse shrimp, and add to skewers when ready. Wrap shrimp with the Prosciutto use tooth picks to hold into place.

Prepare the sauce. In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook & Stir over medium-low heat for 5-6 minutes or until sugar dissolves and mixture boils. Remove from heat and add rum.

Spread the sauce on the shrimp skewers and sprinkle with coconut. Grill to perfection! Usually 2-3 minutes per side.


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Spicy Shrimp With Coconut

12 fresh shrimp (about 8-10 oz), cleaned, without shell
1-2 tsp. red chili paste
2 tsp. sugar
3 tbsp. shredded coconut
2 tsp. coconut oil

Put oil in frying pan and heat on medium heat, then turn the heat down to low. Add sugar, chili paste and coconut and stir well. Add shrimp immediately and continue stirring for about 5 minutes (or until you notice that shrimp are done). Serve warm as appetizer with a toothpick and crackers.


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Sweet-Hot Coconut Shrimp

Ingredients:

1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 cup coconut milk
Sweet-hot chili sauce
2 cups thinly sliced English cucumber

Instructions:
In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day.

Thread shrimp onto 8 to 10 soaked wooden skewers. Place on a rack in a 10- by 15-inch broiler pan.

Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part, 5 to 6 minutes.

Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

Makes 8 to 10 small-plate servings.


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Thai Coconut Shrimp

1/2 cup coconut milk
1/4 cup fresh lemon juice
2 tablespoons coconut oil
1 tablespoons grated lemon zest
2 tablespoons chopped fresh basil
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1 tablespoon grated fresh gingerroot
2 garlic cloves, finely chopped
1 1/2 lbs. jumbo peeled shrimp

Directions: In a small bowl, combine coconut milk, lemon juice, and oil. Stir in remaining ingredients except shrimp. Place shrimp and marinade in large plastic food-storage bag. Refrigerate, turning occasionally, for 30 minutes.

Grill, turning once, until shrimp is opaque and cooked through, 6 to 8 minutes. Serve with your favorite dipping sauce. The exotic flavor of the marinade also lends itself well to scallops and chicken. Serves 4.


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Caribbean Coconut Shrimp

2 lb. med. shrimp, cleaned
1 cup flour
1 cup dry white wine
1 teaspoon salt
1 teaspoon pepper
2 cups grated coconut (fresh if possible)
Mango Sauce (see below)

In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat one inch of oil in a large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels. Serve with Mango Sauce. Serves 4 as an appetizer, or a light main course.


Mango Sauce

Combine:
4 tablespoons mango marmalade (pineapple, apricot, or peach may also be used.)
1 tablespoon Dijon mustard
4 tablespoons orange juice


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Grilled Coconut-Rum Shrimp

Ingredients:
1 1/2 pound medium-large shrimp, peeled and deveined
1/3 cup coconut-flavored rum such as Malibu
2 tablespoons packed light brown sugar
1 1/2 tablespoon grated fresh ginger
1 1/2 tablespoon lime juice
1 1/2 tablespoon soy sauce
3 cloves garlic, minced

Curried Peanut Sauce (see below)

Directions:

Prepare curried peanut sauce (see below). Let stand at room temperature 1 hour before serving.

In a glass dish, combine shrimp, rum, brown sugar, ginger, lime juice, soy sauce and garlic. Cover and marinate at room temperature for 30 minutes. Stir occasionally.

Remove shrimp from marinade, reserving marinade, and thread them onto flat metal skewers.

Grill shrimp, basting with the reserved marinade and turning them once, until just cooked through, about 6 to 7 minutes. Slide shrimp from skewers. Shrimp can be served hot or warm.


Curried Peanut Sauce

1/2 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
3 tablespoons coconut milk
2 Serrano chilies, stemmed and chopped
2 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 tablespoon coconut-flavored rum
1 clove garlic, chopped
3/4 teaspoon curry powder

Combine all ingredients in blender or food processor. Process until smooth.


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