Grilled Coconut Shrimp Skewers

Mix marinade ingredients and let shrimp marinate in the refrigerator for 2-4 hours before cooking. Next, bring butter to room temperature and mix with reserved 3 tablespoons coconut milk, shredded coconut and rum and blend together well.

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 pineapple pieces.

Before turning the grill on, spray with cooking spray or wipe with olive oil so the shrimp do not stick to the grates. Set grill to medium hight heat, about 350 degrees. Grill shrimp about 3-4 minutes on each side, or until done. Brush skewers with butter mixture on both sides as they cook. Shrimp are done when they turn bright pink so be careful not to overcook!

Great accompanied by a nice fruity white wine such as a crisp sauv blanc or pinot grigio.

(Original recipe idea came from Beth Brawn, creator of www.free-shrimp-recipes.com and has been modified with additional ingredients.)