Grilled Shrimp with Coconut and Lime

Ingredients:

• 3 large limes (about 300 g)
• 1 cm of ginger root
• 2 large cloves of garlic
• 1/4–0.5 tsp red pepper flakes, to taste
• 2 tbsp. l. rapeseed oil
• 1/3 cup coconut milk
• 450 g large shrimp (16/20), peeled and deveined
• 1 green onion, thinly sliced

Preparation:

1. In a medium glass bowl, grate the zest and juice of two limes (you should have about 1 tablespoon zest and 1/4 cup juice). Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk, and 1.5 teaspoons salt. Stir to combine.
2. Marinate in the refrigerator for 30 minutes. Meanwhile, slice the remaining lime into wedges. Set aside for serving.
3. Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and place them on a baking sheet lined with paper towels; don't worry if the coconut milk has solidified in the refrigerator.
4. Fry the shrimp in batches until lightly browned on both sides and cooked through, about 3 minutes total. Remove from heat and transfer to a large plate. Garnish with sliced ​​green onions and serve with the remaining lime wedges.