Banana Coconut Shrimp Kabobs Recipes

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA

Steps:

• Peel,and devein shrimp, retaining tails; set aside.
• Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
• Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
• Arrange coconut shrimp on large lettuce leaves on individual serving plates.
• Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.

TROPICAL COCONUT AND BANANA SHRIMP

Steps:

• Drain juice form pineapple can into bowl with shrimp in it and set aside.
• Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
• Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
• Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
• Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
• Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
• Serve over rice.