½ cup light coconut milk
¼ cup flaked sweetened coconut
1 tablespoon fish sauce
1 to 2 teaspoons red curry paste
24 large shrimp, peeled and deveined
1. Whisk together coconut milk, coconut, fish sauce, and curry paste in a medium bowl. Add shrimp; toss well. Chill 1 hour.2. Grill shrimp over medium-high heat 2 minutes on each side or until done. Place on individual bamboo picks to serve. Makes 2 dozen.
Hosting Help: Skewer food ahead of time with decorative toothpicks to add a fun flair and easy pickup for guests.