Coconut Shrimp

2 tsp lime juice and zest of a lime
1/2 cup dried coconut, medium to small flakes
1/2 cup milk
1/4 cup golden rum
1 tablespoon honey
20 large shrimp, peeled and deveined
1 tablespoon olive oil

Combine coconut, milk, rum and honey. Add lime juice and zest. Add shrimp and mix till coated. Cover and marinate in refrigerator for 45 minutes.

Soak 4 wooden skewers for 15-20 minutes. Remove shrimp mixture from fridge and let sit for 15 minutes at room temperature.

Heat a grill pan over high heat, coat surface with olive oil. Remove shrimp from marinade and skewer through each shrimp twice (tail and body) with five shrimp per skewer.

Place on grill and cook till pink on both sides and cooked through.

Note: most of the coating is lost when shrimp are skewered, next time I'll coat with dry coconut before going on the grill.