Thai Chili Coconut Shrimp Skewers

• 1- 1/2 pound Raw Medium Shrimp (26-30 Count), Deveined And Peeled
• 3/4 cups Sweetened Coconut Flakes
• 1/2 cups Sweet Chili Sauce (I Used Mai Ploy Brand)
• 13 cups Soy Sauce (I Used Aloha Brand Because It's Mellow And Less Salty)
• 1/4 cups Water
• 1/4 cups Thai Basil, Chopped Fine
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Chile Oil (or 1/2 Tsp Red Chile Flakes And 1 Tsp Oil)
• 1 teaspoon Ginger, Grated Or Minced Fresh
• 1 teaspoon Garlic, Grated Or Minced Fresh
• 1 teaspoon Sesame Oil
• 2 whole Limes, Juiced

1. Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.
2. Note: If youre using wooden skewers, soak them in water for at least an hour.
3. I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.
4. Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.
5. Start your grill and prepare for direct grilling at medium-high heat (350-375 degrees F).
6. Drain the marinade into a small sauce pan, bring to a gentle boil over medium heat, reduce by half to make a glaze and set aside.
7. Skewer the shrimp so that they barely touch each other.
8. You dont want them crammed together.
9. Grill each skewer for about two minutes per side, basting periodically with the glaze.
10. Remove the skewers from the grill, brush with the glaze, and sprinkle both sides of each with the coconut flakes.
11. Serve with the remaining sauce for dipping.
12. Enjoy!

shrimp, coconut flakes, sweet chili sauce, soy sauce, water, thai basil, brown sugar, chile oil, ginger, garlic, sesame oil, whole limes

Taken from tastykitchen.com/recipes/main-courses/thai-chili-coconut-shrimp-skewers/ (may not work)