“This scrumptious recipe doesn't need salt, which is extremely unusual. Each of the flavors marry perfectly!
What better way to beat the heat of summer, than with fresh pineapple, sweet and tender coconut shrimp and spicy Togarashi over a charcoal grill.
Serve individually as an appetizer, or together on the skewer as a main course, accompanied with a fresh and cool coconut salad.“
4oz shrimp, peeled & deveined, tails on
1 red bell pepper,
4 oz pineapple, fresh
1T rive vinegar
1/4c coconut milk
Salt to taste
Combine all ingredients in large bowl, marinate shrimp minimum 30 minutes
Cut pineapple into small rounds about 1.5 inches diameter
Cut pepper into long strips 1/2 inch wide
Skewer coconut, pepper and shrimp together into half rounds (see photo on back)
Grill shrimp skewers on low heat about 5 minutes each side.
Baste skewers several times with remaining marinade while grilling.