Coconut milk, rum, and lime juice make for the perfect marinade for tropical shrimp tacos.

Coconut Rum Shrimp Tacos

Preheat a charcoal or gas grill for direct cooking over medium-high heat.

Peel shrimp and remove tails; place shrimp in a large resealable plastic bag. Combine coconut milk, rum, lime zest and juice, brown sugar, and salt. Set aside half of the mixture for brush-on sauce. Pour remaining mixture over shrimp in bag; close bag. Marinate shrimp while preheating grill.

Remove shrimp from marinade; discard marinade. Place shrimp and pineapple in grill basket. Grill shrimp and pineapple and whole peppers for 6 to 8 minutes or until shrimp are opaque (145 degrees) and peppers are crisp-tender, turning halfway through. Brush shrimp with reserved brush-on sauce during grilling. Grill tortillas for 1 to 2 minutes or until charred.

Keep shrimp warm. Seed bell peppers; coarsely chop peppers and pineapple and transfer to a bowl. Sir in 2 tablespoons brush-on sauce. Divide cabbage, shrimp, pineapple, and peppers among tortillas. Garnish with cilantro and lime halves, if desired.