Coconut Shrimp and Pineapple Skewers
- 36 servings
- 1 large fresh pineapple
- 2 Tbs. red curry paste
- 1/2 -cup canned coconut milk
- 3 dozen large shrimp, peeled and deveined
Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
In small bowl whisk together curry paste and coconut milk. Set aside.
Before starting any skewer recipe, submerge skewers in water and let them soak for at least a half hour. This will prevent them from burning when you put them on the grill.