– *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.