Ingredients:

1 lb. Medium-Size Fresh Shrimp
2 Tablespoons Malibu Rum (Coconut)
1/4 cup Butter
1/2 cup Flaked Coconut
1/2 cup Sugar
1 Egg Yolk (beaten)
2 Tablespoons Water
Prosciutto
Skewers


Directions:

In a large pan soak skewers for 1 hour or until completely wet.

Rinse shrimp, and add to skewers when ready. Wrap shrimp with the Prosciutto use tooth picks to hold into place.

Prepare the sauce. In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook & Stir over medium-low heat for 5-6 minutes or until sugar dissolves and mixture boils. Remove from heat and add rum.

Spread the sauce on the shrimp skewers and sprinkle with coconut. Grill to perfection! Usually 2-3 minutes per side.

Sounds good. The ones I make are usually wrapped in thinly sliced bacon. The marinade is usually made up at the moment using anything from citrus and butter to steak sauce. Mine have to be cooked quickly over a very hot fire to crisp the bacon without overcooking the shrimp.

Awesome, have you tried making a garlic pepper butter and using it on the steaks while grilling. Its really good.

Oh Yeah! I learned a quick way to make garlic butter from Barbara Kafka many years ago. I expanded the garlic butter to "garlic butter and stuff" Pepper, herbs, citrus, ... you name it. I also switched the butter for olive oil in some cases for a healthier, but similar result. Garlic butter w/ jerk seasoning is versatile and exotic.

Sounds great maybe I should try the olive oil thing.

Sounds yummy!