Coconut Shrimp Kabobs with Island Coconut Salsa

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons Lime Juice
1 garlic clove, crushed
1 teaspoon Red Chili Peppers, seeded and minced
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1/4 teaspoon ground White Pepper
12 to 18 fresh Pineapple Chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate for 30-45 minutes. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on lettuce leaves with Island Salsa on the side.

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