Moo's Curried Shrimp in Coconut Rolls

This one's fun. Great for picnics.

1/4 cup olive oil
1/4 cup lemon juice
1 T curry powder
1 tsp. fresh ginger, finely chopped
1 tsp. fresh mint, finely chopped
1 clove garlic, minced
20 large shrimp, shelled and deveined
4 hot dog rolls
1/2 stick butter
1/4 cup unsweetened, finely chopped coconut

Combine olive oil, lemon juice, curry, ginger, mint and garlic in bowl and toss with shrimp. Marinate for 8 hours, turning several times for good coverage. Drain and put on skewers. Separate the rolls into two halves. Cream butter and add coconut. Mix well and spread on the face of the bun. Grill shrimp. Do not overcook. Toast rolls and arrange cooked shrimp on top.