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32 peeled/deveined shrimp (about 1 lb)
16 wooden or bamboo skewers (6-inch)
1/2 teaspoon seafood seasoning blend
1/2 cup barbecue sauce
1 (13 1/2-oz) can light coconut milk
2 cups instant rice
1/2 cup shredded carrots
1/4 cup salted cashews
1/4 cup diced water chestnuts
1/4 cup golden raisins and cherries
2 tablespoons chutney
1 tablespoon light Vidalia onion salad dressing
1/2 teaspoon kosher salt
1/8 teaspoon pepper
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