1 to 1 1/2 pounds medium-sized shrimp, deveined with shells removed
1/4 cup unsalted butter
3 tablespoons coconut milk
2 tablespoons sweetened shredded coconut
1 to 2 tablespoons coconut rum
One fresh pineapple, chopped into cubes
1. Mix marinade ingredients and let shrimp
marinate in the refrigerator for 2 to 4 hours before cooking.
2. Next, bring butter
to room temperature and mix with coconut milk, shredded coconut and rum, and
blend together well.
3. If using bamboo skewers, make sure to
soak them in water 30 minutes beforehand so they do not burn when put on the
grill. Put shrimp and pineapple on the skewers, alternating shrimp and
4. Before turning the grill on, spray with
cooking spray or wipe with olive oil so the shrimp do not stick to the grates.
5. Set grill to medium-high heat, about 350 degrees. Grill shrimp about 3 to 4 minutes
on each side, or until done. Brush skewers with butter mixture on both sides as
they cook. Shrimp is done when it turns bright pink, so be careful not to