Coconut and Lime Shrimp

SERVING SIZE AND TIME

MAKES 10 | 20 minutes + marinating

Ingredients

Shrimp

• 1 pound of shrimp, tails on

• 2 garlic cloves, crushed

• 1/3 cup coconut milk

• 1 tbsp lime juice

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• olive oil

• green onions, sliced, for serving

• 10 wooden skewers, soaked (for a minimum of 2 hrs)

Aioli

• 1 free range egg

• 2 cloves garlic

• 1 cup grape seed or

• light olive oil

• 1/2 tsp fine sea salt

• squeeze lemon juice

Instructions

Combine coconut milk, lime juice, fish sauce, soy sauce and garlic in a medium bowl. Add shrimp, toss to coat and refrigerate for 2-3 hours or overnight if time permits. Once marinated, thread 3 shrimp onto each skewer. Add a little oil to the grill and cook for a couple of minutes on each side, until cooked through and slightly charred.

To make the aioli, crack the egg into a jar big enough to fit an immersion blender. Add lemon, garlic & salt. Pour oil in and allow ingredients to settle to the bottom. Place an immersion blender in so it touches the bottom & blitz for 20 seconds. The mixture will turn into a thick mayonnaise consistency. Move blender around to ensure all is well mixed. Allow to chill before serving with shrimp and a side salad.