Coconut Lime Shrimp Skewers

• 1 tablespoon fresh ginger minced
• 1 tablespoon minced garlic
• 1 tablespoon lime zest freshly grated
• 2 tablespoons fresh lime juice
• 14 ounces coconut milk
• 2 pounds large shrimp 26 to 30 per lb., peeled and deveined
• 1/4 teaspoon kosher salt
• lime wedges tresh, for squeezing
• 1/2 cup sweetened shredded coconut toasted

1. . In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450u0b0 to 550u0b0; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each 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.
3. 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
4. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).

fresh ginger, garlic, lime zest freshly, lime juice, coconut milk, shrimp, kosher salt, lime wedges t coconuttoasted

Taken from www.yummly.com/recipe/COCONUT-LIME-SHRIMP-SKEWERS-1048349 (may not work)