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
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.