Coconut Shrimp Kebabs - cooking recipe

Ingredients

1 cup light coconut milk
2 slices fresh ginger
1 clove garlic, sliced
1 stalk lemongrass, bruised, tied in a loose knot
2 lbs (about 24) jumbo shrimp, peeled and deveined, tails intact
None None Lime wedges, to serve

Preparation

Place coconut milk, ginger, garlic and lemongrass in a saucepan on medium heat. Bring just to simmer. Remove from heat. Let stand for 30 mins for flavors to infuse. Strain and discard solids.
Preheat the grill on high heat. Thread each shrimp onto a soaked bamboo skewer, tail end first. Brush generously with coconut milk mixture. Grill for 2 mins each side, brushing with coconut milk, until shrimp are opaque. Serve with lime wedges.