Name: Shrimp Skewers With Coconut, Jalapeño, And Cilantro Dipping Sauce
Yield: 4 servings
Ingredients: Dipping sauce:; 3 tablespoons light coconut milk; 1/4 cup chopped fresh cilantro leaves; 1 tablespoon fresh lime juice; 1/4 cup chopped seeded jalapeno pepper (about 2); 1/4 teaspoon salt; Skewers:; 2 tablespoons fresh pineapple juice; 1 tablespoon extra-virgin olive oil; 1 teaspoon grated lime rind; 1 teaspoon minced garlic; 1/4 teaspoon salt; 1/8 teaspoon ground red pepper; 20 jumbo shrimp, peeled and deveined (about 1/2 pound); 20 (1-inch) cubes fresh pineapple (about 1/2 pound); Cooking spray

Servings: 4 persons

Dipping sauce:
3 tablespoons light coconut milk
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 cup chopped seeded jalapeno pepper (about 2)
1/4 teaspoon salt
Skewers:
2 tablespoons fresh pineapple juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated lime rind
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
20 jumbo shrimp, peeled and deveined (about 1/2 pound)
20 (1-inch) cubes fresh pineapple (about 1/2 pound)
Cooking spray

1
To prepare dipping sauce, combine first 4 ingredients in a blender; process until smooth. Stir in 1/4 teaspoon salt; cover and chill 30 minutes.
2
To prepare skewers, combine pineapple juice, olive oil, rind, garlic, 1/4 teaspoon salt, and 1/8 teaspoon red pepper in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.
3
Thread 2 shrimp and 2 pineapple cubes alternately onto each of 10 (6-inch) skewers. Brush skewers with pineapple juice mixture. Heat a heavy grill pan over medium-high heat. Coat pan with cooking spray. Add skewers to pan; cook 4 minutes on each side or until shrimp are done. Serve with dipping sauce.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Shrimp Skewers With Coconut, Jalapeño, And Cilantro Dipping Sauce

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