Coconut Shrimp

  • Preparation Time: 1 hours
  • Cook time: 6 minutes
  • Yield: 4 servings

Ingredients:

  • 1 lb shell-on Shrimp, uncooked
  • 1/3 cup Coconut Milk, canned and sweetened
  • 2 Tbsp Lime Juice
  • 1 Garlic Clove, crushed
  • 1 tsp Red Chili Peppers, seeded and minced
  • 1 tsp ground Cumin
  • 1/2 tsp ground Coriander
  • 1/4 tsp ground White Pepper
  • 12 to 18 Fresh Pineapple Chunks

Island Pesto:

  • 1 cup Flaked Coconut
  • 1 cup Cilantro, chopped
  • cup Green Onion, chopped
  • 2 Tbsp fresh Lime Juice
  • 2 Tbsp fresh Ginger, minced
  • 1 to 2 tsp Garlic Clove, minced
  • 1/2 tsp Salt
  • 1/2 cup Peanut or Olive Oil

Directions:

Peel and de-vein (if needed) shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Serve coconut shrimp on large exotic leaves with Island pesto side-dish.