Creamy Curried Shrimp with Grilled Pineapple

1 fresh pineapple - peeled, cored and cut into rings

½ cup butter, melted

¼ cup all-purpose flour

1 (14 ounce) can unsweetened coconut milk

¼ cup milk

1 ½ tablespoons mild curry powder

salt and pepper to taste

1 pound cooked shrimp, peeled and deveined

Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.

Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.