Nothing says the tropics like coconut and pineapple and that is what is in this scrumptious recipe. Utilizing fresh pineapple, coconut milk and coconut rum, this recipe will easily transport you to a Caribbean Island, no matter where you live. This recipe is healthy and light and would also make a great appetizer served by itself. I served it with Grilled Corn with lime compound butter and grilled romaine and texas toast for a full “meal on the grill”. Cheers to transplanting yourself to the tropics, no matter where you live!
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 coconut milk, shredded coconut and rum and blend together well.
If using bamboo skewers, make sure to soak them in water 30 minutes before-hand 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. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature. 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.