Grilled Shrimp with Peanut Sauce and Coconut Ginger Rice

For the marinade: Mix marinade ingredients (first 7 ingredients)in a small bowl. Place shrimp in a plastic Ziplock bag and pour in the marinade. Seal bag and place in fridge for 1 hour.

While shrimp is marinating make the peanut sauce and get rice cooking. After 1 hour of marinating, drain shrimp and discard marinade.

Thread the shrimp and pineapple alternately onto skewers. Grill on an oiled grill (we use a grill spray) over medium heat for about 7 to 8 minutes or until done, turning once.

Take about 1/4 cup of the peanut sauce to baste shrimp while grilling. If presentation is not a concern, you can thread the shrimp on the skewers before marinating and place them in a shallow dish and pour marinade over them. Then cover and put in fridge. When ready to grill just thread pineapple chunks onto separate skewers and grill. This is a little less messy!

For the peanut sauce: Place peanuts in food processor and pulse until finely ground. Place peanuts in a small sauce pan and combine with the next 8 ingredients (soy sauce thru water). Bring to a boil and reduce heat to low and simmer for 5 minutes, whisking occasionally. Sauce will thicken as it sits, you can thin it with a little water or chicken broth if you like a thinner consistency.

For rice: In a medium saucepan heat the oil over medium heat. Add the onion and cook for about 3 minutes until translucent. Add the garlic and saute for about 1 minute. Add the rice, coconut milk, chicken broth, coconut, ginger, sugar, and salt. Stir to combine and bring the rice to a boil, stirring occasionally. Cover and reduce heat to low, let simmer about 15-20 minutes until most of the liquid has been absorbed. Turn off the burner and let rice sit for about 5-10 minutes. Fluff rice with a fork before serving.

Serve rice, topped with shrimp, pineapple and sauce. Garnish with chopped peanuts and toasted coconut.