Thai Shrimp Kabobs

• 1 (14 ounce) can coconut milk
• 1 12 teaspoons lime peel, finely chopped
• 3 tablespoons lime juice
• 1 12 teaspoons sugar
• 1 12 teaspoons green curry paste
• 1 12 teaspoons hoisin sauce
• 1 teaspoon ginger, fresh, grated
• 1 lb large shrimp, peeled, deveined
• 2 -3 cups rice, cooked

1. In a small bowl, stir together milk, lime peel, lime juice, sugar, curry, hoisin, and ginger.
2. Place shrimp in a medium bowl.
3. Pour 1/2 cup of the milk mixture over the shimp.
4. Cover shrimp and refrigerate 30 minutes.
5. Cover and refrigerate remaining milk mixture.
6. Drain shrimp and discard marinade.
7. Thread shrimp onto skewers, leaving 1/4 inch between pieces.
8. Grill for 5-8 minutes or until shrimp turns opaque, turning skewers while cooking.
9. Simmer reserved milk mixture 5 minutes.
10. Mix into hot rice.
11. Serve Shrimp over rice.

coconut milk, lime peel, lime juice, sugar, green curry, hoisin sauce, ginger, shrimp, rice

Taken from www.food.com/recipe/thai-shrimp-kabobs-152277 (may not work)