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Source: America's Favorite Food Associations

Lime in the Coconut Shrimp
A delicious dish!
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 2-3 minutes
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1/2 cup fresh lime juice
1/4 cup coconut milk, reduced fat
1/4 cup rum
1 tablespoon honey
1 teaspoon grated lime zest
2 pounds shrimp, peeled adn deveined
1 cup red onion, 3/4 inch pieces




In a large bowl, combine the lime juice, coconut milk,
rum, honey and lime zest; stir to mix. Add the shrimp
and toss to evenly coat. Cover and refrigerate for 30
minutes.

If using bamboo skewers, soak them in a bowl of cold
water for at least 30 minutes before grilling. Preheat the
grill to high, or heat coals until they glow red, with white
ash around the edges. Take the shrimp from the
marinade, allowing excess to drip off, and thread them
onto the skewers, alternating with pieces of red onion;
you should have about 12 skewers. Avoid crowding
shrimp on the skewers or they will cook unevenly .
Reserve the marinade.

Rub a lightly oiled towel or cloth over the grill, add the
shrimp skewers and cook until pink and lightly
browned, 2 to 3 minutes. Brush the tops with more
marinade, turn the skewers and continue cooking until
the shrimp are opaque through the thickest part, 1 to 2
minutes longer. If you like, bring the remaining marinade
to a boil for 1 minute and drizzle it over the shrimp
before serving.





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