Marinated shrimp kebabs

Ingredients:

• 24 peeled and deveined jumbo shrimp
• 2 cups coconut milk
• 1/2 cup lime juice
• 1/4 cup Thai fish sauce
• 4 tablespoons Sriracha sauce
• 1 tbsp. l. tamarind paste
• 1 tbsp. l. lime zest
• 1 tbsp. minced garlic
• 1 tbsp. chopped ginger
• 1 tbsp coarse salt
• A sugarcane stalk divided into thin sticks
• Vegetable oil for greasing the grill

Preparation:

1. Place the shrimp in a large, heavy-duty, 4-quart zip-top food-safe plastic bag. Place the remaining ingredients (coconut milk to salt) in a medium, non-reactive bowl and stir.
   
   Pour the marinade over the shrimp and seal the bag. Let marinate at room temperature for 30 minutes, turning the bag occasionally to ensure even marination.
2. Preheat the grill to medium-high heat. Remove the shrimp from the marinade and thread them onto sugarcane skewers. Lightly brush the grill with a little vegetable oil and place the shrimp on the grill.
   
   Fry the shrimp for 3 minutes, basting them with the marinade as they cook, then turn them over and cook for another 3 minutes on the other side, basting them with the marinade. Serve hot.