4teaspoonsTabasco Original Red Sauceor hot sauce of choice
1/4cupfreshly squeezed orange juice
1/4cupfreshly squeezed lime juicefrom about 2 large limes
1pound large shrimp31-40 count, peeled and deveined (you can use fresh or frozen, thawed shrimp)
3/4pound pineapple chunks1 inch-cut
Canola oilfor grilling
Freshly chopped cilantro and/or green onionfor serving
In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
*If you purchase a can of coconut milk for this recipe, you will have some leftover. You can freeze it for a future time, use it in smoothies, or try it in any of my recipes that includes coconut milk is an ingredient (full list of coconut milk recipes here.)