Coconut crab tails

This recipe brings plump shrimp with a taste of the Caribbean. Quick and easy to prepare and cook.

You can barbecue grill can be cooked under the grill in the kitchen or even on one.

If, like me, you like to eat shrimp and lobster, then you'll love crabs. Are you a crustacean found in freshwater and look much like a small lobster. Such as tiger prawns, most of the meat in the tail and has a similar structure with aluxurious sweet.

This recipe requires only cook about 4-5 minutes, but the preparation time should allow to marinate for 1 hour.

Ingredients
500 g of raw lobster tails - peeled
100 g freshly grated coconut - (dried or fresh fruit)
1 lime - juice and zest finely grated
Fourth of Scotch Bonnet Hot Chilli - less, depending on how brave you are!
Black pepper
Lime wedges to serve Method

Place the shrimp in a glass bowland add the lemon juice and zest. De-seed and finely chop the chilli and add to bowl and mix well. Cover the bowl and marinate in the refrigerator for one hour.

Take 12 wooden skewers in cold water and enjoy for 40 minutes to prevent them from burning during cooking.

If the code is done marinating, thread them on a spit.

On a motherboard mix grated coconut and freshly ground black pepper. Spread the mixture on a plateready to prepare the skewers in dip

Dip the spears in the mixture, so that is one side of the crab with the mixture covered. This is the page that you barbecue first. So either in a pan or directly on a grid, so that the coated side is closer to the heat. Cook for 1 ½ to 2 minutes on this page before heat and coat the other side. Cook this side for another 1 ½ to 2 minutes so that both sidesthe coconut has started to go brown. The fish will be pink after cooking.

Serve with lemon wedges to squeeze over time.

Have fun!