Ingredients

• 1  13-1/2- or 14-ounce can unsweetened coconut milk
• 1-1/2  teaspoon finely shredded lime peel
• 3  tablespoons lime juice
• 1-1/2  teaspoon sugar
• 1-1/2  teaspoon green curry paste
• 1-1/2  teaspoon fish sauce
• 1  teaspoon grated fresh ginger
• 1  lb. peeled and deveined large shrimp (about 26 to 30)
• 2  to 3 cups hot cooked rice
•   Lime wedges (optional)

Directions

1. If using wooden skewers, soak in water for 30 minutes. In a small bowl stir together the coconut milk, lime peel, lime juice, sugar, curry paste, fish sauce, and ginger.

2. Place shrimp in a medium bowl. Pour 1/2 cup of the coconut milk mixture over shrimp. Cover shrimp and refrigerate for 30 minutes. Cover and refrigerate remaining
milk mixture.

3. Drain shrimp, discarding marinade. Thread shrimp onto pairs of metal or wooden skewers, leaving 1/4 inch between pieces. (Using two skewers makes turning easier.)

4. For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp turn opaque, turning skewers once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack. Cover and grill as above.)

5. Meanwhile, heat reserved coconut milk mixture over medium heat until boiling. Reduce heat; simmer, uncovered, for 5 minutes (mixture will be thin). Serve with shrimp and rice. Garnish with lime wedges, if desired. Makes 4 to 6 servings.