Coconut Shrimp on the Grill

So much better than fried–no breading to get in the way of that luscious shrimp bite!

2 pounds large shrimp (6 to 8 count), peeled and deveined but with tails on
½ cup cream of coconut
1 to 2 tablespoons curry powder
1 teaspoon salt
shredded coconut (about 8 ounces)
Cooking oil spray

For the dipping sauce:
1 cup apricot preserves
2 tablespoons fresh lemon juice
2 tablespoons honey mustard
¼ teaspoon Old Bay seasoning

Equipment: Natural Gas grill

Mix together the cream of coconut, curry powder, and salt and place in a zip bag. Add the shrimp, mix together well, and marinate in the refrigerator for 30 minutes.

Chop the coconut in a food processor to a fine chop and place in a separate zip bag.

Mix together all the ingredients for the dipping sauce and refrigerate.

Remove the shrimp from the marinade and place in the bag with the coconut. Shake well until the shrimp are well coated. Spray the shrim