Grilled Coconut Shrimp
- 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 of fresh mint
- 2 tablespoons chopped fresh coriander
- 2 tablespoons lime juice
- 1 lb large shrimp
- salt
- 1/4 cup unsweetened coconut
- 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.
- Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
- Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
- Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
- Remove shrimps from marinade and discard marinade.
- Preheat grill on high and grill shrimps about 11/2 minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
- Place shrimps on bamboo skewers, if desired.
coconut milk, green curry, gingerroot, lime rind, fish sauce, sugar, mint, fresh coriander, lime juice, shrimp, salt, unsweetened coconut
Taken from www.food.com/recipe/grilled-coconut-shrimp-243621 (may not work)