Coconut Lime Shrimp Skewers - cooking recipe

Ingredients

1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
1 (14 ounce) can coconut milk
2 lbs large shrimp, peeled and deveined (26 to 30 per lb.)
1/4 teaspoon kosher salt
fresh lime wedge, for squeezing
1/2 cup toasted sweetened flaked coconut

Preparation

In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6\" skewers. Use about 12 long skewers if you're serving on dinner plates.
Prepare a grill for high heat (450\u00b0 to 550\u00b0; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
Spear 2 or 3 shrimp onto each 6\" skewer in a \"C\" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.