Grilled Coconut Shrimp

1 400 mL can coconut milk
2 tsp green curry paste

1 tbsp chopped ginger

4 lime leaves
2 tbsp fish sauce

1 tbsp granulated sugar

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander

2 tbsp lime juice

1 lb large shrimps

¼ cup unsweetened coconut

Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. Stir in 1 tbsp (15 mL) each of mint and coriander and all of lime juice. Cool.

Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce. Remove shrimps from marinade and discard marinade. Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. Place shrimps on bamboo skewers, if desired. Serves 4 to 6.

Note: Lime leaves can be found in Oriental grocery stores. If you can't find them substitute 1 tbsp grated lime rind.