1 can (20oz) Pineapple chunks in juice
1 lb large shrimp peeled and deveined
1/2 cup creamed coconut milk
1 Tbls vegetable oil
2 tsp soy sauce
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
2 small red or green bell peppers, seeded chunked
- Drain pineapple chunks, reserve juice
- Place shrimp in shallow dish, combine juice, cream of coconut, oil, soy sauce, garlic and pepper flakes in small bowl. Pour over shrimp, cover and marinate for 15 minutes or over night.
- On skewers, arrange shrimp, pineapple chunks and peppers
- Grill or broil 6 inches from heat, 8 to 10 minutes or until shrimp turn opaque. Baste frequently with marinade. Serve with Peanut sauce
Peanut Sauce
1/2 cup cream of coconut
1/4 cup smooth peanut butter
2 Tbls soy sauce
1 Tbls lemon juice
1/4 tsp crushed red pepper flakes
- Combine all ingredients in small saucepan. Cook stirring until peanut butter melts and mixture begins to boil. Reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Serve at room temp.
Note: This works really well to broil. When I broil, I do not skewer the shrimp, I spray a jelly roll pan, and lay the shrimp, peppers and pineapple in a single layer and stir and baste several times while broiling. The peanut sauce is great with many other food, we like it especially with grilled duck.