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Coconut Shrimp with Lime

Coconut Shrimp with Lime
If you lose some of the coating as you skewer the shrimp, simply spoon on more before grilling. The shrimp also make great appetizers, in which case the recipe will serve 6. Accompany with basmati rice and plenty of ice-cold beer.

Ingredients:

  • 3 limes
  • 1/2 cup dried flaked coconut
  • 1/2 cup milk
  • 1/4 cup golden rum
  • 1 Tbs. honey
  • 24 extra-large shrimp, peeled and deveined
  • 1 red onion, cut into 3/4-inch pieces
  • 2 Tbs. olive oil
  • 1/2 tsp. chopped fresh tarragon

Directions:

Cut 1 lime in half lengthwise, then cut crosswise into thin slices. Set aside. Grate enough zest from the remaining 2 limes to measure 1 tsp., then halve the limes and squeeze the juice from them.

In a food processor, combine the coconut, milk, rum and honey. Process until the coconut is finely chopped but not pureed. Transfer to a large nonaluminum bowl and stir in the lime juice, lime zest and shrimp. Mix well. Cover and refrigerate for 45 minutes. Remove from the refrigerator 15 minutes before grilling. If using wooden skewers, soak 6 to 8 of them in water to cover for 20 to 30 minutes.

Meanwhile, in a bowl, combine the onion, olive oil and tarragon. Mix well, cover and set aside.

Prepare a medium-hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.

Remove the shrimp from the marinade, taking care not to knock off any of the clinging marinade. Bend each shrimp almost in half and insert a skewer just above the tail so it passes through the body twice. Alternate the shrimp with the lime slices and onion pieces.

Place the skewers on the rack. Cook, turning once, until the shrimp are crisp on the outside and opaque throughout, 4 to 5 minutes per side.

To serve, remove the shrimp, lime slices and onion pieces from the skewers and place on a serving platter. Serve hot.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).