Coconut Shrimp Kabobs with Island Coconut Salsa

Escape to the islands tonight! Try this Coconut Shrimp Kabobs recipe 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 no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done.

Serve with Island Coconut Salsa on the side.

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