Pineapple Coconut Lime Shrimp Skewers

Pineapple Coconut Lime Shrimp Skewers 1 lb shrimp peeled, deveined, and tails removed Marinade 2 limes zested and juiced 1/2 cup coconut milk 1/4 cup pineapple juice 2 Tbs soy sauce 1 Tbs brown sugar 1 Tbs minced garlic Other Skewers 1 TBS olive oil for brushing the grill so shrimp don't stick Cilantro for garnish Peel and devein shrimp, and place in 1-gallon re-sealable plastic bag and set aside. In a large glass bowl, whisk all marinade ingredients to combine. Pour marinade over shrimp and seal in the bag. Marinate at least 2 hours and up to 4 hours, and give it a little squish or turn to make sure the shrimp are evenly marinated. Keep in the fridge during marination. Soak bamboo skewers in water while shrimp marinades. Or use metal skewers. Brush grill lightly with vegetable oil, and preheat to 400 degrees or a medium/high heat. Thread shrimp onto skewers, piercing each shrimp near the head and tail. Cook for 2-3 minutes per side until shrimp turn pink Garnish with chopped cilantro and enjoy