Grilled shrimp skewers with ginger-coconut sauce

Makes: 6 servings

6 wooden skewers

1 ½ pounds extra-large shrimp or 4 to 6 per person, peeled and deveined with tails left on For the marinade:

½ cup fresh lime juice

1 tablespoon freshly grated ginger

2 shallots, finely chopped

2 tablespoons finely chopped cilantro

2 ½ tablespoons lemon or lime marmalade

⅛ teaspoon crushed red pepper flakes

⅓ cup olive oil

Salt

Freshly ground black pepper

For the sauce:

1 tablespoon olive oil

1 tablespoon freshly grated ginger

2 shallots, finely chopped

Juice of 1 lime

¾ cup coconut milk

¼ cup plus 2 tablespoons chicken stock 2 tablespoons unsalted butter, cut into 6 pieces

To garnish:

3 tablespoons finely chopped parsley

3 limes, halved

1. Soak wooden skewers in water for at least an hour before using them so they don’t burn.

2. In a nonaluminum bowl, whisk together all the marinade ingredients except the olive oil. Slowly add olive oil, whisking until incorporated. Taste for seasoning. Add the shrimp, toss to coat evenly with the marinade, cover, refrigerate and marinate for 30 minutes to 2 hours.

3. In a small saucepan, heat the oil over medium heat, add the ginger and shallots and saute until tender, about 2 minutes. Add the lime juice, coconut milk and stock. Bring to a simmer and reduce, stirring occasionally, until thickened slightly, about 3 to 5 minutes. Strain sauce and return to cleaned saucepan. Whisk in butter over low heat, remove from heat and cover to keep warm. 4. Prepare barbecue for medium-high heat grilling. Remove shrimp from marinade. Thread shrimp on skewers (4 to 6 to a skewer) and place the skewered shrimp flat on the grill. Baste with a brush each side with the marinade and grill until cooked, about 3 minutes on each side.

5. To serve, arrange the skewers on serving plates and spoon warm sauce over them. Garnish with parsley and limes.