In a sauce pan, heat the coconut oil. Add the garlic, green onion, 1 tbs of the ginger, and 1 tbs of the shredded coconut. Saute briefly.

Add the coconut milk, lime juice, and black pepper to the sauce pot. Cook over medium heat for a minute or two, stirring frequently.

Remove the sauce pot from the heat and allow mixture to cool a bit. Pour mixture in a small bowl or dish. In a separate bowl or dish place the remaining 3 tbs of ginger and 3 tbs of shredded coconut.

Coat each shrimp with the coconut oil mixture and then coat with the dry ginger and coconut. Lace the shrimp on skewers.

Cook the skewered shrimp on a grill until done. Serves 2 – 3 people.