BeeMaid Honey Grilled Coconut Prawns
|3/4 cup||Skimmerhorn Ortega|
|2 Whole ( 6-8 tbsp)||Fresh Lime Juice|
|6 tbsp||BeeMaid Honey|
|2 tbsp||Extra Virgin Olive Oil|
|2 tbsp||Freshly Chopped Cilantro|
|1/2 tsp||Sea Salt|
|White Pepper to taste|
|2 gloves||Garlic, Minced|
|2/3 cup||Unsweetened Shredded Coconut|
|1 1/4 lbs||Large and peeled and deveined Prawns|
|Mixed baby Greens on Platter|
|1/2 cup||Coarsely Chopped Toasted Cashews|
Whisk together wine, lime juice, honey, olive oil, cilantro, salt, pepper and garlic in a bowl.
Set aside 1/4 cup marinade for latter and add shrimp to remaining bowl of marinade.
Cover and refrigerate for 15 minutes.
Remove shrimp from marinade and thread shrimp onto skewers. Discard marinade. Gently press each side of skewer into dish of coconut.
Grill over medium heat turning until completely pink and coconut is toasted.
Place skewers on greens dressed with reserved marinade and sprinkle with warm toasted nuts.
Makes 4 entrees.
Great for a light meal or summer patio luncheon. Ortega white wine can be substituted with Vinho Verde or Chardonnay.
25 Min 4 servings