Prep Time: 35 mins

Cook Time: 15 mins

Total Time: 50 mins

• 1 ½ lbs large, 20-25# shrimp, peeled
• ½ tsp kosher salt
• 1 red onion
• ½ cup low-fat coconut milk
• 2 Tbsp red curry paste, or more to taste
• 1 ½ tsp minced or grated fresh ginger
• 2 cloves garlic, minced or grated
• ½ jalapeño, minced (optional)
• 2 limes
• 2 red bell pepper
• 8 or 16 large skewers
• Cooking spray
• Chopped cilantro for serving

• Pat the shrimp dry and season both sides with salt.

• Cut the onion into 8 wedges and reserve 7 wedges for the skewers.

• Mince the remaining wedge and add it to a large bowl with the coconut milk, curry paste, ginger, garlic, and jalapeño (if using) along with the zest and juice of 1 lime.

• Whisk until smooth, then give it a taste; if you’d like a stronger curry flavor, add a little more paste.

• Add the shrimp to the bowl and marinate for 30 minutes.

• Meanwhile, preheat the grill with high heat and oil the grates.

• Cut the reserved onion wedges into approximately 1-inch chunks, and try to keep the layers intact.

• Cut the bell pepper into 1- to 2-inch pieces.

• Thread the shrimp, onion wedges, and [individual or doubled slices of] bell pepper onto doubled skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs.

• Reserve the marinade and lightly spray the kabobs with cooking oil.

• Add the kabobs to the grill and brush with marinade. Grill for 2 to 3 minutes per side, brushing with marinade after flipping, until the shrimp are pink and firm and the onion is lightly charred.

• To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over everything and serve with wedges of lime.