Caribbean Coconut Shrimp Skewers

Strip the thyme leaves from their stems — about 1 tablespoon of fresh leaves. You want that herb to really infuse into every shrimp.

Mince the garlic and grate the ginger finely. For the heat, use cayenne if scotch bonnet isn't around — it still brings that warm Caribbean burn we need.

In a large bowl, combine the thyme leaves, garlic, ginger, cayenne, cinnamon, salt, and black pepper. Grate in the zest of 1 lime, then squeeze in the juice of both limes. Add 3 tablespoons of coconut oil and whisk everything together into a vibrant, aromatic paste.

Add the cleaned shrimp to the marinade bowl. Toss until every shrimp is coated in that golden spice paste. Make sure they all get a good massage — this is where the flavor lives.

Cover and let them rest in the fridge for at least 20 minutes. If you can give them 30 to 45 minutes, the flavors sink in deeper and the coconut oil firms up slightly, which helps with the coating later.

While the shrimp marinate, toast the breadcrumbs. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add the breadcrumbs and stir in the cloves. Toast for 3 to 4 minutes, tossing frequently, until the breadcrumbs are golden and fragrant.

Spread the toasted coconut breadcrumbs on a plate or shallow dish and let them cool slightly. They'll crisp up more on the grill.

In a small bowl, combine 2 more tablespoons of melted coconut oil with the juice and zest of the remaining lime. Add a pinch of salt. Whisk until emulsified. Set this aside — this golden drizzle goes on at the very end.

Thread 4 to 5 marinated shrimp onto each skewer, leaving small gaps between them for even cooking. Press any excess marinade off before threading.

Roll each shrimp skewer gently through the toasted coconut breadcrumbs, pressing to adhere. The coconut oil in the coating will help them get beautifully crispy on the grill.

Preheat your grill to medium-high heat. Brush the grates lightly with coconut oil to prevent sticking.

Lay the skewers on the grill. Cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque, with gorgeous charred edges. Don't move them too often — let that smoke do its work.

Remove the skewers from the grill and immediately drizzle the coconut lime sauce over the top while they're still sizzling.

Plate them up with a squeeze of fresh lime and a sprinkle of flaky sea salt if you like. Serve alongside jasmine rice and a side of pineapple wedges for that full island experience.