Grilled Maui Shrimp

     Grilling season is fast approaching (I know, some of you are lucky enough to grill year round - believe me, I am jealous about that!) Give this citrus inspired recipe a try.  I prefer to just grill the shrimp by themselves (not adding any other vegetables to the skewers) Serve these skewers with grilled pineapple and steamed rice, such a great taste explosion. Enjoy!~Diane 

Ingredients
For Maui Marinade:

• 1/2 cup coconut milk
• 4 teaspoons Tabasco
• 2 teaspoons soy sauce
• 1/4 cup fresh squeezed orange juice
• 1/4 cup fresh squeezed lime juice 

 For Skewers:

• 1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)

 
Instructions

1. Place coconut milk, Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the skewers while grilling.
2. Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (longer, if desired), turning the shrimp occasionally.
3. Remove shrimp from marinade and thread the skewers.  Heat your grill to a medium-high heat level. Lightly brush the grill with oil, then place the skewers onto the grill. Cook the skewers for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the skewers for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter.  Serve shrimp still on the skewers, or remove/slide food from skewers onto individual plates and serve while hot.  

Diane's Kitchen Notes:
I used metal skewers, but if you will be using wooden skewers, soak them in water for at least thirty minutes to an hour before threading the shrimp so the skewers won't catch fire on the grill. If using canned coconut milk, you will have some extra. It freezes well, so you can save it to use on another recipe.