Serves: 4
Total Calories: 480

1 (14-ounce) can unsweetened coconut milk
1 tablespoon minced garlic
3 Hawaiian chili peppers, minced
zest of 1 lime, grated
1/2 teaspoon paprika
1 pound large shrimp, shelled with tail intact
wooden skewers, soaked overnight
salt and cracked pepper to taste
1/4 cup vegetable oil
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Mango Dipping Sauce:
1 cup red wine vinegar
1/2 cup sugar
1/2 mango puréed
1 lime, juiced
1/2 red bell pepper, small dice
1/2 green bell pepper, small dice

In medium bowl, whisk together coconut milk, garlic, chili, zest, and paprika. Add shrimp and marinate overnight in refrigerator. Also soak wooden skewers overnight.

Heat grill. Drain shrimp and season with salt and pepper. Add vegetable oil and toss lightly until coated. Thread soaked skewers with 4 shrimp. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with Mango Dipping Sauce.

Mango Dipping Sauce:
In medium saucepan, bring vinegar and sugar to a boil, then lower heat to medium and cook until syrupy consistency. When cooled, combine in blender with mango purée and lime juice. Stir in diced peppers. Reserve.

Nutritional Facts:

Serves: 4
Total Calories: 480
Calories from Fat: 301

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