Coconut Lime Shrimp Skewers

Squeezed lime juice adds zest, and toasted coconut adds crunch to this light dish that will appeal to the public.Shrimp can be marinated from one hour to one day. You will need at least 24 wooden skewers (6 inches).
In a medium bowl, combine the ginger, garlic, lime zest and juice, and coconut milk. Add the shrimp, stir to coat, and refrigerate under the lid for at least 1 hour and no more than 1 day.Meanwhile, soak the skewers in water. Preheat the grill over high heat (450 ° to 550 °; you can hold your hand 5 inches above the grill for only 2-4 seconds). Place 2 or 3 prawns on each C-shaped skewer (at each end); cook, turning once, until the flesh is pink and lightly browned, about 3 minutes on each side.Place the skewers on a serving platter and sprinkle evenly with salt, squeezed lime juice and coconut chips. Serve with extra lime wedges to garnish.Note: The nutritional analysis is given for a serving of 2 skewers.