1-First step: Clean and devein 1 pound of large shrimp; pat dry to ensure proper grilling. This helps the marinade stick and prevents excess moisture.

2-Second step: In a bowl, whisk together ¼ cup of coconut milk, juice and zest of 1 lime, 2 cloves of minced garlic, 1 tablespoon of olive oil or coconut oil, 1 teaspoon of honey or brown sugar, salt, and pepper to make the marinade.

3-Third step: Add the shrimp to the marinade and toss to coat, then let it sit for 20 to 30 minutes. Be careful not to marinate longer, as the lime juice can affect the texture.

4-Fourth step: Preheat the grill or grill pan to medium-high heat and lightly oil the grates to avoid sticking.

5-Fifth step: Thread the shrimp onto the presoaked wooden skewers to make grilling easier.

6-Sixth step: Grill the shrimp for 2 to 3 minutes per side until they turn pink, opaque, and slightly charred.

7-Seventh step: For dietary variations, swap shrimp with tofu or tempeh, and adjust grilling time as needed.

8-Final step: Transfer to a platter and garnish with chopped fresh cilantro, toasted coconut flakes if desired, and lime wedges. Serve immediately with tips like avoiding overcooking to prevent rubbery shrimp.