Grilled Shrimp on Coconut Rice

This is one of Nathan's favorite dinner dishes.  He loves the shrimp and coconut rice combination.  Served with steamed veggies, you've got yourself a quick and easy meal!

Grilled Shrimp Scampi
1/4 cup olive oil
1/4 cup lemon juice
3 Tablespoons chopped fresh parsley
1 Tablespoon minced garlic
ground black pepper to taste
1-1/2 pounds medium shrimp, peeled and deveined

Directions:
1.  In a large bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper.  Add shrimp, and toss to coat.  Marinate in refrigerator for 30 minutes.
2.  Preheat grill for high heat.  Thread shrimp onto skewers, piercing once near the tail and once near the head.  Discard any remaining marinade.
3.  Lightly oil grill grate.  Grill for 3 minutes per side, or until opaque.

Coconut Rice
1-1/2 cups jasmine or basmati rice
1 (14oz.) can coconut milk (I use light coconut milk)
3/4 cup unsweetened dried shredded coconut
1 teaspoon salt

Directions:
1.  Prepare rice in your usual way (rice cooker or stove top), but substitute the coconut milk for an equal amount of water.  Then add 1/4 cup more water to make up for the fact that the coconut milk has some solid content.  (I usually add a little more than 1/4 cup).
2.  Meanwhile, carefully toast the dried coconut in a dry skillet over medium low heat.  Stir frequently to be sure that it all browns nicely and none of it burns.  This should take about 5 minutes.
3.  Reserve a bit of the toasted coconut for garnish.  Just before serving the rice, stir in the rest of the toasted coconut and salt.  Fluff and serve.