Instructions
- Pat the shrimp dry and season both sides with salt.
- Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
- Mince the remaining wedge and add it to a large bowl with the coconut milk, curry paste, ginger, garlic, and jalapeño (if using) along with the zest and juice of 1 lime.
- Whisk until smooth, then give it a taste; if you’d like a stronger curry flavor, add a little more paste.
- Add the shrimp to the bowl and marinate for 30 minutes.
- Meanwhile, preheat the grill with high heat and oil the grates.
- Cut the reserved onion wedges into approximately 1-inch chunks, and try to keep the layers intact.
- Cut the bell pepper into 1- to 2-inch pieces.
- Thread the shrimp, onion wedges, and [individual or doubled slices of] bell pepper onto doubled skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs.
- Reserve the marinade and lightly spray the kabobs with cooking oil.
- Add the kabobs to the grill and brush with marinade. Grill for 2 to 3 minutes per side, brushing with marinade after flipping, until the shrimp are pink and firm and the onion is lightly charred.
- To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over everything and serve with wedges of lime.
Go to the next page to get the Amount Per Serving
