Grilled Garlic Shrimp Skewers with "Piña Colada" Coleslaw & Rice

Directions

1. Soak wooden skewers in water if using them, or skip this step entirely.
2. Rinse the rice until the water runs clear, then cook it with water and a pinch of salt in a small saucepan according to your usual method, until tender and all liquid is absorbed.
3. Meanwhile, mince the garlic and chop the parsley leaves. Place them in a bowl and add the juice of half a lemon, plus oil, salt, and pepper; whisk to form a marinade.
4. If using frozen shrimp, thaw briefly under cold running water, pat dry, then add to the marinade and toss to coat; let stand.
5. In a separate bowl, whisk together yogurt, coconut, mayonnaise, vinegar, Dijon, and a pinch of salt to make the dressing; fold in diced pineapple.
6. Shred the red cabbage, then toss it with the dressing and pineapple to make the slaw; set aside.
7. Preheat a grill pan, grill or skillet over medium-high heat.
8. Thread the shrimp onto skewers if using; otherwise, arrange the shrimp directly on the pan and cook until pink and opaque, about 5 minutes, turning as needed.
9. Plate the dish by dividing the rice and slaw among bowls or plates, then top with the shrimp skewers and serve.