Soak wooden skewers in water for at least 30 minutes.

Preheat grill (or grill pan) to medium-high heat.

Thread 4-5 shrimp onto each skewer; place shrimp in shallow baking dish. (Tip: Use 2 skewers to prevent shrimp from spinning while grilling.)

In a small bowl, whisk together the lime juice, olive oil, garlic and cilantro. Remove ⅓ cup of marinade and set aside. Pour remaining marinade over shrimp, turning until well-coated. Let stand at room temperature for 10-15 minutes.

Whisk green pepper sauce into the reserved marinade; set mixture aside.

Make the Coconut Dipping Sauce by whisking together yogurt, cream of coconut, smoked paprika and salt; set sauce aside.

Brush grill with vegetable oil or spray with nonstick grilling spray. Remove shrimp from marinade and place on grill. Grill 2 minutes and then brush with the reserved marinade. Flip and brush with more marinade. Grill for 1-2 more minutes, or until shrimp are pink and fully cooked.

Serve hot with Coconut Dipping Sauce.