Shrimp : Grilled Garlic & Chipotle Shrimp Skewers

• 24 large shrimp, peeled and deveined, tails on
  
• 1 pineapple, cut into 24 (1-inch) cubes
  
• 1 ripe mango, peeled and cut into 12 cubes
  
• 12 (6-inch) bamboo skewers
  
• 1 cup cream of coconut
  
• 1 3/4 cups coconut milk
  
• 2 tablespoons fresh lime juice
  
• 2 tablespoons finely chopped cilantro
  
• 1 1/2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  
• 1 1/2 tablespoons TABASCO® brand Garlic Pepper Sauce
  

Thread shrimp and fruit on skewers in the following order: pineapple, shrimp, mango, shrimp, pineapple. Place filled skewers in a shallow pan and set aside.

For coconut marinade, combine remaining ingredients in a medium bowl and mix well; transfer 1/2 cup marinade to a small bowl and refrigerate until ready to serve. Pour remaining marinade over skewers and marinate 2 hours or, for best results, overnight.

Heat grill to high. Transfer skewers to a plate and discard marinade. Heat reserved 1/2 cup marinade over low heat until warmed through. Grill skewers approximately 2 minutes on each side, or until shrimp are cooked through. Serve skewers over hot cooked rice and drizzle with warm marinade.

Makes 6 servings.