Camarao Con Coco (Shrimp With Coconut Sauce)

Thaw shrimp, if frozen. Peel and de-vein shrimp. Rinse and pat dry with paper towels.

In a medium bowl, combine shrimp, lime juice, half of the finely chopped chili pepper, and half of the garlic. Add salt and black pepper to taste. Toss to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

For sauce, in a medium skillet, cook sweet pepper, onion, remaining chili pepper, and remaining garlic in hot oil over medium heat for about 10 minutes or until tender.

Add tomato, coconut milk, and tomato paste. Bring to a boil, then reduce heat. Simmer uncovered for 5 minutes or until sauce reaches desired consistency. Season to taste with salt. Set aside and keep warm.

Thread shrimp onto long metal skewers. For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 5-8 minutes or until shrimp turn opaque, turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.

Transfer the sauce to a platter or dinner plates and place shrimp skewers on top. Sprinkle with snipped parsley.