GRILLED MOJITO-LIME SHRIMP SKEWERS

Grilled Mojito-Lime Shrimp Skewers image

Seafood belongs on your grill: These shrimp kebabs get a tropical citrusy kick from the marinade, and a fresh and crunchy finish from the toasted coconut, cilantro and peanut topping.

Provided by Roger Mooking

Time 1h5m

Yield 8 servings

Number Of Ingredients 8

Ingredients

One 1.06-ounce package mojito-lime marinade mix, such as McCormick® Grill Mates® Mojito Lime Marinade
1/4 cup vegetable oil
2 tablespoons apple cider or white wine vinegar
2 pounds extra-large peeled and deveined shrimp, tail-on
1/4 cup unsweetened shredded coconut
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup salted roasted peanuts, roughly chopped
2 limes, cut into wedges

Steps:

Whisk together the mojito-lime marinade mix, oil, vinegar and 2 tablespoons water in a large bowl. Remove 3 tablespoons of the marinade and reserve for basting. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.
Prepare a grill for high heat.
Put the coconut in a small flameproof skillet on the grill and cook, shaking frequently, until the coconut is toasted in spots, 3 to 4 minutes. Transfer the toasted coconut to a clean plate lined with paper towels and allow to cool. Set aside.
Skewer the shrimp: Thread a skewer through a shrimp, then thread it through a second shrimp, alternating the direction so the tail end of the second shrimp is directly above the head end of the first shrimp. Repeat with 4 additional shrimp on the same skewer, alternating the direction each time. Repeat with the remaining shrimp and skewers so you have 8 skewers of shrimp.
Tear off 2 large pieces of aluminum foil and fold each into a long rectangle. Arrange on the grill about 12 inches apart. Lay the skewers on the grill so that the exposed wood end tips of the skewers are resting on the foil (this will keep the skewers from burning). Grill until the undersides of the shrimp are pink and charred in spots, 3 to 4 minutes. Turn the skewers over and baste with the reserved marinade. Grill until the undersides are pink and charred in spots, 3 to 4 minutes more. Transfer to a platter.
Add the cilantro and peanuts to the coconut and toss to combine. Sprinkle the mixture over the shrimp and serve with the lime wedges.