Grilled Shrimp Skewers With Ginger-Coconut Sauce

Marinade:

1/2 cup fresh lime juice

Salt and freshly ground black pepper

Shrimp:

1 1/2 pounds large shrimp or 4 to 6 per person, peeled and deveined with tails left on
6 wooden skewers

Sauce:

1 tablespoon olive oil

2 tablespoons unsalted butter, cut into 6 pieces

Garnish:

3 tablespoons finely chopped parsley

3 limes, halved

1. In a nonaluminum bowl, whisk together all the marinade ingredients except the olive oil. Slowly add olive oil, whisking until incorporated. Taste for seasoning. Add the shrimp, toss to coat evenly with the marinade, cover, refrigerate and marinate for 30 minutes to 2 hours.

2. Soak wooden skewers in water for 30 minutes before using them, so they don’t burn.

3. In a small saucepan, heat the oil over medium heat, add the ginger and shallots and saute until tender, about 2 minutes. Add the limejuice, coconut milk and stock. Bring to a simmer and reduce, stirring occasionally, until thickened slightly, about 3 to 5 minutes.

4. Strain sauce and return to cleaned saucepan. Whisk in butter over low heat, remove from heat and cover to keep warm.

5. Prepare barbecue for medium-high heat grilling. Remove shrimp from marinade. Thread shrimp on skewers (4 to 6 to a skewer), and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until cooked, about 3 minutes on each side.

6. To serve, arrange the skewers on serving plates and spoon warm sauce over them. Garnish with parsley and limes.
Serves 6.

To make: 20 minutes

To marinate: 30 minutes

To grill: 6 minutes

Per serving: 257 calories; 18 g fat (10 g saturated fat; 63 percent calories from fat); 6 g carbohydrates; 176 mg cholesterol; 254 mg sodium; 19 g protein; 1 g fiber.