Kokosröd curryslickade räkor

👩‍🍳 Gör så här

1. 1
   Pat the shrimp dry and season both sides with salt.
2. 2
   Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
3. 3
   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.
4. 4
   Whisk until smooth, then give it a taste; if you’d like a stronger curry flavor, add a little more paste.
5. 5
   Add the shrimp to the bowl and marinate for 30 minutes.
6. 6
   Meanwhile, preheat the grill with high heat and oil the grates.
7. 7
   Cut the reserved onion wedges into approximately 1-inch chunks, and try to keep the layers intact.
8. 8
   Cut the bell pepper into 1- to 2-inch pieces.
9. 9
   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.
10. 10
    Reserve the marinade and lightly spray the kabobs with cooking oil.
11. 11
    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.
12. 12
    To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over everything and serve with wedges of lime.