How to make
In a large bowl, combine the coconut milk, brown sugar, rum, and lemon juice. Beat the mixture, until the sugar is dissolved.
Divide the mixture in two and marinate the shrimp with one part. Place the bowl of marinated shrimp in the refrigerator for about an hour.
Reduce the other part of the marinade on a stove over medium heat. Stir the mixture on the stove, until it thickens and reduces by half.
String the shrimp onto skewers (if wooden, soak them in water first).
Grill them on a grill pan for 2 minutes on each side or until they aquire an appetizing color.
After removing the shrimp from the grill, brush both sides with the reduced glaze.
The grilled shrimp with coconut and rum are very tasty.
