Grilled Coconut and Lime Grilled Shrimp with Shishito Peppers

Directions

1. In a large mixing bowl, whisk the avocado oil, coconut milk, lime juice and zest, garlic, ginger, fish sauce, honey, salt, and pepper. 
2. Add the shrimp to the bowl and toss to completely coat the shrimp in the marinade. Allow it to rest for 45-60 minutes stirring often to coat the shrimp.
3. While the shrimp is marinating, toast your coconut flakes. Preheat a medium non-stick skillet over medium heat and add the coconut flakes. Cook for 5-7 minutes stirring frequently until lightly toasted and brown in color. Watch carefully to avoid burning. Pour the coconut flakes in a small bowl and set aside.
4. Heat an outdoor grill to medium heat and close the lid to preheat.
5. Skewer the shrimp on kabob sticks and rest each on a platter. 
6. When the grill has reached 425°, place the shishito peppers in a bbq basket and then rest on the right side of the grill. Close the lid and cook for 3-5 minutes until blistered.
7. Open the lid and carefully toss the shishito peppers. Place the shrimp skewers on the left side of the grill and cook for about 2 minutes on each side, turning once. 
8. Remove the shishito peppers and shrimp as soon as the shrimp turn opaque and have light grill marks.
9. Rest the shrimp skewers with shishito peppers on a large platter. Top the shrimp with a dusting of the toasted coconut, chopped cilantro, and a squeeze of lime. Serve immediately.