Coconut shrimp

So this is coconut shrimp on skewers.  It is a bit different than how they are traditionally prepared coconut shrimp.  In most cases the shrimp is cooked in a pan filled with oil.  They come out golden brown, my way is on skewers on medium/indirect heat.  They don't turn that golden brown but come out nice.

Ingredients:

• large shrimp
• flour
• egg whites
• shredded coconut
• spray olive oil

Directions:

1. Peel and devein your shrimp then dip in the egg white, dredge in the flour, back to the egg white the cover in shredded coconut.
2. Stick the shrimp on skewers.  Spray with the olive oil.  For this cook I used a  Brinkman shish kobob set.
3. Start your grill and use your Weber charcoal baskets to create indirect heat in the center of the grill.
4. Place your shrimp skewers on the grill on indirect.  
5. When the shrimp is close to being done place over direct tot get some char on the shrimp.
6. Remove and plate. I grilled some white asparagus and added some brown rice.