Grilled Coconut Shrimp With Shishito Peppers

Ingredients

• 6 garlic cloves, finely grated
• 1 Tbsp. finely grated lime zest
• ¼ cup low-sodium or tamari soy sauce
• ¼ cup grapeseed or vegetable oil, plus more for grill
• 1 lb. large shrimp, peeled, deveined, preferably with tails left on
• ½ cup toasted unsweetened shredded coconut, plus more for serving
• 8 oz. shishito peppers
• ½ cup basil leaves
• ¼ cup fresh lime juice
• Flaky sea salt

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