Coconut Lime Shrimp
This year for my husband’s birthday, I threw him a backyard BBQ for all of our friends and family. Instead of just making your traditional burgers and dogs, we got a little fancy. Well, not too fancy but needless to say we changed our typical BBQ menu to surf and turf! I had just received my package of Nikki’s Coconut Butter the week prior and wanted to incorporate it into the meal somehow. So, I decided to do a little play on coconut battered shrimp using the coconut butter as my main ingredient.
1 lb bag of large uncooked shrimp
¼ cup butter
½ cup Cashew Cookie Butter
-Line grill with aluminum foil and heat to 350-400 degrees
-Clean, peel and devein shrimp. Make sure to keep shrimp in ice cold water to keep from spoiling while uncooked. To do so, fill a large bowl with water and ice, enough to completely cover the shrimp.
-In a small bowl combine Nikki’s Cashew Cookie Butter and butter. Microwave for 45 seconds and stir. Mixture should be liquid enough to easily brush over shrimp. Add additional heat time, if needed.
-Skewer shrimp and place on large baking sheet. Evenly distribute shrimp on skewers so they will cook properly (approx. 4 or 5 per skewer).
-Brush shrimp with butter/coconut butter mixture on both sides.
-Place shrimp on grill and cook until done (approx. 7-10 minutes.) Flip every 2-3 minutes.
-Serve on a platter and garnish with limes. Enjoy!
Recipe posted by Natalie Reeves