Put a little hula in your luau with this recipe, straight from the big island!

Ingredients:

• 1/2 cup 100% organic coconut milk
• 2 T. organic lime juice, divided
• 1 T. gluten free soy sauce or coconut aminos
• 1 T. gluten free & organic brown sugar substitute
• 20 large shrimp, peeled and deveined
• 1/8 tsp. organic black pepper
• 1 (20 ounce) can of crushed pineapple in its own juice, drained well
• 1 organic jalapeño pepper, seeded and chopped very fine
• 1 small organic red bell pepper, cored, seeded and diced
• 1/2 cup gluten free & Kosher medium salsa or gluten free cocktail sauce (optional for serving)

Instructions:

1. Use a shallow bowl that can be covered tightly & place the coconut milk into the bowl.
2. Add 1 tablespoon lime juice & the soy sauce. Stir to combine ingredients.
3. Add the brown sugar substitute & stir well until the sugar has completely dissolved.
4. Add the shrimp & toss to coat evenly.
5. Add the pepper & stir well.
6. Cover & refrigerate at least 1 hour. This can be left to marinate overnight, if you prefer.
7. Place the drained pineapple in a mixing bowl.
8. Add both types of peppers & stir together. Add 1 tablespoon of lime juice & stir well.
9. Cover bowl & place in the refrigerator until ready to use.
10. Remove the shrimp from the marinade.
11. Place 5 shrimp on a water soaked bamboo skewer. Continue until all the shrimp are used.
12. Heat grill to medium heat. Place the skewers on the heated grill. Grill for 4 minutes then turn. Continue grilling an additional 3 minutes or until the shrimp is cooked through. Be careful & watch it because it might not take so long to cook!
13. Remove the shrimp from the skewers and place on a large platter. Cover with the salsa before serving.