Key West Shrimp Kabobs

• 1 1/2 pounds unpeeled large fresh shrimp
• 1/2 cup low-fat coconut milk
• 1/2 cup fresh lime juice
• 1/2 cup unsweetened pineapple juice
• 3 tablespoons brown sugar
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 1/3 cup nonfat mayonnaise
• 1/4 teaspoon grated lime rind
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon brown sugar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon pepper
• 3/4 cup fresh cubed pineapple
• 1 medium-size sweet red pepper, cut into 1-inch pieces
• 1 medium-size green pepper, cut into 1-inch pieces
• 8 pearl onions
• Vegetable cooking spray
• 4 cups cooked long-grain rice (cooked without salt or fat)

1. Peel and devein shrimp, leaving tails intact. Place in a large heavy-duty, zip-top plastic bag.
2. Combine coconut milk and next 5 ingredients. Pour 3/4 cup mixture over shrimp; set remaining mixture aside. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
3. Combine mayonnaise and next 5 ingredients in a small bowl; stir well. Cover and chill thoroughly.
4. Remove shrimp from marinade; discard marinade. Thread shrimp, pineapple, peppers, and onion onto 4 (16-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place kabobs on rack; grill, uncovered, 4 minutes on each side or until shrimp turn pink, basting frequently with reserved coconut milk mixture. Serve kabobs over rice; top with mayonnaise mixture.

fresh shrimp, lowfat coconut milk, lime juice, pineapple juice, brown sugar, mustard, garlic, nonfat mayonnaise, lime rind, lime juice, brown sugar, mustard, pepper, fresh cubed pineapple, sweet red pepper, green pepper, onions, vegetable cooking spray, rice

Taken from www.myrecipes.com/recipe/key-west-shrimp-kabobs (may not work)