Ingredients:

36 raw medium shrimp, peeled and deveined

½ tsp (2 mL) each Club House Ground Cinnamon, Club House Ground Thyme, salt, Club House Ground Black Pepper, Club House Ground Nutmeg and Club House Ground Allspice

1 ½ tsp (7 mL) each minced fresh ginger and minced fresh garlic

1 tbsp (15 mL) brown sugar

½ jalapeno, seeded and minced fine

½ cup (125 mL) Thai Kitchen Premium Lite Coconut Milk  

½ cup (125 mL) canola oil

12 medium length wood skewers

2 cups (500 mL) shredded coconut

Directions:

Rinse shrimp and pat dry. Mix all ingredients, except shredded coconut and skewers, and place in re-sealable bag with shrimp.  Refrigerate for 4 hours or overnight to marinate.   

Soak 12 medium length wood skewers for ½ hour in water. Add 3 marinated shrimp to each skewer. Pour flaked coconut onto a large plate.

Dip each side of shrimp skewers in flaked coconut to coat evenly.  

Grill for approximately 2-3 minutes each side.  Serve with Lime Butter dip.

Lime Butter Dip

8 tbsp (120 mL) of butter, melted with the zest & juice of 1 lime.  Serve alongside shrimp.