Coconut Lime Shrimp Skewers

• 1  tablespoon  minced fresh ginger
• 1  tablespoon  Markon garlic, minced, RFS Item # 78470
• 1  tablespoon  freshly grated lime zest
• 2  tablespoons  fresh lime juice
• 1  can (14 oz.) coconut milk
• 2  pounds  Hidden Bay Cooked Shrimp (26 to 30 per lb.), peeled and deveined, tail on, RFS Item # 16458
• 1/4  teaspoon  kosher salt
• Fresh lime wedges for squeezing
• 1/2  cup  toasted, sweetened shredded coconut
• Markon Chives, chopped,  RFS Item # 77812

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
2. Meanwhile, soak wooden skewers in water.
3. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
4. Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until it’s slightly charred, about 3 minutes on each side.
5. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut.
6. Serve with extra lime wedges on the side.
7. Garnish with a pinch of chopped chives.