Treat your girlfriends to this delicious and downright easy appetizer that will leave you free to join their fun conversations. From Brooke Parkhurst and James Briscione, authors of Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together.
Serves 8
INGREDIENTS
24 medium shrimp, peeled and deveined
1 pineapple, peeled and cut into 1- x 1/2-inch pieces
Ultimate Grill Salt or Creole Seasoning (page 61 or 63)
2 tablespoons thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
2 jalapenos, seeded and chopped
one 13.5-ounce can coconut milk
extra virgin olive oil
Arrange the shrimp and pineapple chunks on 6-inch skewers. Sprinkle with grill salt.
Combine the scallions, garlic, ginger, jalapenos, and coconut milk in a small pot. Bring the mixture to a simmer over low heat and reduce by half. Transfer to a blender and process until smooth. Keep the coconut mixture warm while you cook the shrimp.
Brush the shrimp skewers with olive oil and cook on a preheated grill or on a baking sheet beneath the broiler approximately 2 minutes per side. Drizzle the coconut milk mixture over the shrimp and serve warm with the remaining coconut sauce as a dip.
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