Bali Ha'i Grilled Shrimp Skewers

• 18 jumbo shrimp, shelled and deveined
• 1 large meridol papaya, peeled and cubed (ripe but firm)
• 1 pineapple, cubed (ripe)
• 1 red onion, cut into bite-size chunks
• 6 skewers
• 12 cup sriracha sauce
• 12 cup lime juice, Freshly Squeezed
• 14 cup coconut water
• 14 cup peanut oil
• 1 teaspoon salt
• 14 teaspoon allspice
• 3 scallions, minced
• 12 cup dry dry roasted salted peanut, chopped
• 14 cup fresh cilantro, finely chopped

1. In a large mixing bowl, whisk together all of the marinade ingredients.
2. Toss in the shrimp, pineapple, and papaya and let stand for 30 minutes to an hour in the refrigerator (or up to 8 hours).
3. Get the grill hot (coals should have a layer of white ash on them) and well oiled (canola oil on a rag is a good way).
4. Thread the shrimp, pineapple, papaya, and the onion onto metal or pre-soaked bamboo skewers.
5. Lay them on the grill and cook them for 3 minutes per side or until the shrimp are just done.
6. To serve, garnish with a sprinkling of scallions, cilantro and peanuts.

jumbo shrimp, papaya, pineapple, red onion, skewers, sriracha sauce, lime juice, coconut water, peanut oil, salt, allspice, scallions, peanut, fresh cilantro

Taken from www.food.com/recipe/bali-hai-grilled-shrimp-skewers-238019 (may not work)