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July 10, 2006

Grilled Coconut Shrimp

This is adapted from a recipe on Down Home Soul Food Cooking Blog.

1-1/2 lb. shrimp, shelled & deveined
1 can coconut milk
1/3 c. fresh lime juice
3 cloves garlic, minced
1 t salt
1 t ground black pepper

Rinse shrimp and pat dry. Place in large sealable plastic bag. In a bowl, combine coconut milk, lime juice, garlic, S&P. Pour that over the shrimp, seal bag and marinate in fridge for 30 min.

That gives you some time to make some rice or a salad, shuck some corn, or contemplate your wine selection (dry riesling was nice).

Fire up your grill. Toss shrimp in a grill pan, or put them on skewersand grill until just pink. Very nice, delicate sweet flavor. Reasonably healthy. Fast and painless in hot weather.

 

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