Ingredients
1/2 cup coconut milk1/3 cup minced fresh cilantro2 tablespoons lime juice2 garlic cloves, minced2 teaspoons olive oil1-1/2 teaspoons ground coriander1/4 teaspoon salt1/4 teaspoon coarsely ground pepper30 uncooked shrimp (26-30 per pound size), peeled and deveined30 mango cubes (about 1 large mango)30 fresh pineapple cubes (about 1-1/2 cups)
Preparation
In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.
Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
