Banana Coconut Shrimp Kabobs

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/4 large banana
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 500 g large shrimp, shelled and deveined,you'll probably have between 26 to 30
• 1/3 cup cracker crumb
• 1/3 cup grated coconut, toasted
• lime wedge

Recipe

• 1 puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
• 2 toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
• 3 in a bowl, combine the cracker-crumbs and the toasted coconut.
• 4 preheat the grill or broiler.
• 5 dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
• 6 (each skewer will take 6 to 8 shrimps).
• 7 grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
• 8 serve with lime wedges.
• 9 note: to prevent shrimp- or any kabob items- from slipping,use 2 skewers for each kabob.
• 10 by holding a pair of skewers 1/4" apart,thread the shrimp onto both skewers at the same time.
• 11 this way the food will turn over when you turn the skewers rather that spin around,as they tend to do,when on a single stick.