Coconut Lime Shrimp Skewers

• 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

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
2. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
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. Prepare a grill for high heat (450u0b0 to 550u0b0; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
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. 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.

fresh ginger, garlic, lime zest, lime juice, coconut milk, shrimp, kosher salt, fresh lime, coconut

Taken from www.food.com/recipe/coconut-lime-shrimp-skewers-376855 (may not work)