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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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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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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Coconut Shrimp Kabobs with Island Coconut Salsa

• 1 lb. shell-on shrimp, uncooked
• 1/3 cup coconut milk, canned and sweetened
• 2 tablespoons lime juice
• 1 garlic clove, crushed
• 1 teaspoon red chili peppers, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground white pepper
• 12 to 18 fresh pineapple chunks

Island Coconut Salsa

• 1 cup flaked coconut
• 1 cup chopped cilantro
• 1 cup chopped green onion
• 2 tablespoons fresh lime juice
• 2 tablespoons minced fresh ginger
• 1 to 2 teaspoons minced garlic clove
• 1/2 teaspoon sea salt
• 1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

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