Whip up your own quick-and-easy coconut curry sauce in the microwave for these skewered shrimp appetizers. They’re sweet and spicy, fresh off the grlll!
SAVE ON THIS RECIPE!
Soak wooden or bamboo skewers in water for 30 minutes to keep them from burning on the grill.
Make a main dish out of these spicy-sweet shrimp—serve over rice that’s been cooked in the leftover coconut milk.
Arrange the kabobs on a large platter decorated with sprigs of cilantro, green onion fans or fresh lemon grass.
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