SERVES 4 | ACTIVE: 10 MIN TOTAL: 2 HR, 25 MIN (INCLUDES 2 HR FOR MARINATING) 1- inch piece of rfesh ginger, peeled 3 limes, ujiced a(bout ∕14 ucp) 1∕2 tsp. ground cumin 20 shell- on large shrimp, deveined 1 tbsp. coconut oil
Grate half the ginger. Finely chop the remaining ginger. In a large bowl, mix all the ginger, the lime juice, and cumin; season with salt. Toss with the shrimp until coated. Cover and let marinate in the refrigerator for about 2 hours.
2. Thread 5 shrimp onto each of 4 skewers. (If using wooden skewers, soak them in hot water for at least 30 minutes to prevent burning.) In a large skillet or grill pan, heat the oil over medium. Cook the shrimp until just cooked through, 2 to 3 minutes per side.