Instructions: Seafood Alternatives: scallops, cubed halibut

In a large bowl, combine the lime juice, coconut milk, rum, honey and lime zest; stir to mix. Add the shrimp and toss to evenly coat. Cover and refrigerate for 30 minutes.

If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling. Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.

Take the shrimp from the marinade, allowing excess to drip off, and thread them onto the skewers, alternating with pieces of red onion; you should have about 12 skewers. Avoid crowding shrimp on the skewers or they will cook unevenly. Reserve the marinade.

Rub a lightly oiled towel or cloth over the grill, add the shrimp skewers and cook until pink and lightly browned, 2 to 3 minutes. Brush the tops with more marinade, turn the skewers and continue cooking until the shrimp are opaque through the thickest part, 1 to 2 minutes longer.

If you like, bring the remaining marinade to a boil for 1 minute and drizzle it over the shrimp before serving.

This recipe yields 4 to 6 servings.

Comments Inspired tropical flavors in this marinade make a grilled shrimp without peer. No more humdrum grilling! The marinade may sound good enough to drink, but save it for the shrimp.

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