Coconut Curry Shrimp Skewers

1 1/2 pounds Large Shrimp, peeled and deveined

1 cup Cocoonut Milk

1 tablespoon Curry Powder

1 tablespoon Rice Vinegar

2 tablspoons Extra Virgin Olive Oil

1 1/4 teaspoons Sea Salt

1 teaspoon Whole Black Peppercorns

6 Cardamoom Seeds, whole

1/2 teaspoon Chili Flakes

1/2 Fresh Cillantro, chopped

6-10 Bamboo Skewers, soak for at least 2 hours in water

In a spice grinder, add salt, whole peppercorns, cardamom seeds, and chili flakes.  Ground until fine.

In a large bowl, add coconut milk, curry powder, rice vinegar, olive oil, and prepared spices.  Whisk together.  Add the shrimp, toss until well coated with the coconut mixture.  Marinate for 2 hours in a refrigerator.

Preheat gril to 400 degrees F. 

Insert shrimp on the skewers,  3-4 shrimp per skewer.  Grill for about 6 minutes, turning once.

Move skewers over on a serving platter, sprinkle fresh cillantro.

*Makes about 6-10 skewers, depends on how many shrimp per skewer.