Shrimp Skewers in Coconut Marinade

For the coconut shrimp, rinse the shrimp with cold water. First cut open the shell on the back, then peel it off completely and remove the intestinal strand.

For the marinade, peel and finely chop the garlic cloves. Grate some lime zest, squeeze out the juice. Pluck the coriander and mint leaves from the stems and chop finely, cut the lemongrass into thin slices. Empty coconut milk into a shallow bowl and mix with remaining ingredients. Season to taste with salt, pepper and ginger.

Add the shrimp to the marinade and let marinate in a cool place for at least 30 minutes. Meanwhile, pour the settled marinade over the shrimp frequently.

Remove the shrimp and place them on the skewers. Grill the shrimp skewers in coconut marinade on a hot grill for about 8 minutes, turning often. While grilling, spread the leftover marinade on the skewers with a brush.

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