In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about ½ - ? cup. Remove immediately from heat.
Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade.
Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze.
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|Serving Size: 1 Recipe (1623g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1135 (45%)|
|Amt Per Serving||% DV|
|Total Fat 126.1g||168 %|
|Saturated Fat 100.9g||505 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 1378.9mg||424 %|
|Sodium 1442.5mg||50 %|
|Potassium 3002.7mg||79 %|
|Total Carbohydrate 135.2g||40 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 135.1g|
|Protein 195g||279 %|
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Calories per serving: 2543
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