Grilled Mojito Lime Shrimp

Ingredients:

• 1 packet (30 g) of Mojito-Lime marinade mixture
• 1/4 cup vegetable oil
• 2 tablespoons apple cider or white wine vinegar
• 900 g large shrimp, peeled, deveined, and tails on
• 1/4 cup unsweetened coconut flakes
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/4 cup salted roasted peanuts, coarsely chopped
• 2 limes, cut into wedges
• Special equipment: eight wooden skewers, 30 cm long.

Preparation:

1. In a large bowl, combine the marinade mixture, oil, vinegar, and 2 tablespoons of water. Set aside 3 tablespoons of the marinade for brushing the shrimp. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.
2. Preheat grill to high heat.
3. Place the coconut flakes in a small ovenproof skillet and grill, shaking frequently, until golden brown, 3–4 minutes. Transfer the toasted coconut to a clean plate lined with paper towels and let cool. Set aside.
4. Thread the shrimp onto skewers: thread a skewer through a shrimp, then through a second shrimp, alternating directions so that the tail of the second shrimp is directly above the head of the first shrimp. You should have 8 skewers with 6 shrimp on each.
5. Tear off 2 large pieces of foil and fold each into a long rectangle. Arrange them on the grill, about 12 inches apart. Place the skewers on the grill grate, with the exposed wooden ends resting on the foil (this will prevent the skewers from burning). Grill until the undersides of the shrimp are pink and browned in spots, 3 to 4 minutes. Flip the skewers and brush with the reserved marinade. Grill until the undersides are pink, another 3 to 4 minutes. Transfer to a platter.
6. Add the cilantro and peanuts to the coconut and stir. Sprinkle the shrimp with the mixture and serve with lime wedges.
   
   Taco:
   These shrimp are perfect for making Mojito Lime Shrimp Tacos..
   
   Remove the tails before skewering the shrimp. Serve with wheat tortillas, sour cream, lime, and a sprinkle of coconut, cilantro, and peanuts.