1 can unsweetened coconut milk
1 tablespoon finely chopped garlic
3 finely chopped bird-beak chiles (or serrano chiles)
1 lime, zested
1/2 tsp paprika
1 pound large Gulf white shrimp, cleaned with tail
Wooden skewers, soaked overnight
Salt and freshly ground black pepper, to taste
1/4 cup vegetable oil
Mango Dipping Sauce, recipe follows

Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce. Serves 6-8 as a salad course.

Recipe Courtesy Tanya Holland

Mango Dipping Sauce:

1 cup red wine vinegar
1/2 cup sugar
1/2 mango, pureed
1 lime, juiced
1/2 red bell pepper, small dice
1/2 green bell pepper, small dice

Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.