Grilled Coconut Shrimp With Shishito Peppers

Directions

1. 1.

   Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.

2. 2.

   Prepare a grill for high heat, lightly oil grate.

3. 3.

   Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that’s okay. Transfer to a serving platter.

4. 4.

   Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.

5. 5.

   Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.