Friday, September 13, 2013

Grilled Coconut-Lime Shrimp Skewers


1-12 oz. can Coca-Cola                                                                              1/3-cup coconut milk
3 cloves garlic, mince or pressed                                                             Juice of 2 limes
1 tsp. minced ginger                                                                                  2 TBSP dark brown sugar
¼ cup soy sauce                                                                                         1-½ lbs. shrimp
½ tsp. Sriracha sauce                                                                                 1 TBSP ketchup
Combine all ingredients, except shrimp, in a small saucepan and bring to a boil.  Remove from heat and cool to room temperature.  Place the meat in a large Ziploc bag and pour the cooled marinade over it.  Refrigerate at least 4 hours.  When ready to cook, thread the meat onto skewers and grill 2 minutes per side or until desired doneness is reached. 

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