Coconut Lime marinated grilled shrimp

Coconut Lime marinated grilled shrimp

mix together:
1 can coconut milk
the juice of one lime
the zest from one lime
1 Tbsp grated garlic
1 Tbsp grated fresh ginger

I put this all into a zip-lock bag with the shrimp (peeled and deveined of course, but I used some "large" shrimp that were already cleaned to make it easier) and threw it into the fridge to sit for about 2 hours. When it was done I saved the marinade and cooked it down into a sauce to pour over the finished dish.

I put the shrimp onto wooden skewers (you need to soak them in water for about 20 minutes first if you're going to put them on the grill). I don't actually grill (that's James's job and he was at work) so I used the George Foreman instead. I gave them about 2 minutes and they were fine, so I'd say 2 minutes per side on a "real" grill.

If you want to be fancy you can sprinkle on some salt and coconut and drizzle more lime juice when it comes off the grill, too.

For dinner I had rice, then put 2 skewers of shrimp on top, and then spooned some of the sauce on top of that. Yummy!!! We had glazed carrots, too, but you can probably figure them out on your own. :-)