Spicy Grilled Shrimp

• 3/4 cup (175 mL) canned coconut milk (not cream of coconut)
• 2 tsp (10 mL) curry powder
• 2 tsp  (10mL) cornstarch
• 1 tsp (5 mL) 100% Ontario Honey
• 1/4 tsp (1 mL) salt
• 60 uncooked deveined peeled medium shrimp (about 2 lbs); thawed if frozen and tail shells removed
• 2 Tbsp (15 mL) olive or vegetable oil
• 1 tsp (5 mL) red pepper sauce
• 20 bamboo skewers (6 inch)

Soak skewers in water at least 30 minutes before using to prevent burning.  Meanwhile, heat gas or charcoal grill.  In small microwavable bowl, mix coconut milk, curry powder, cornstarch, honey and salt.  Microwave uncovered on high about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens; set aside.

In large bowl, place shrimp. Drizzle with oil and pepper sauce; toss to coat.  thread 3 shrimp on each skewer, leaving space between each.

Place kabobs on grill over medium heat. Cover grill; cook 4 to 6 minutes or until shrimp are pink.  Serve with coconut-curry sauce.