Coconut Shrimp

Number of Servings: 
6
Ingredients: 
1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked
1/3 cup Coconut milk (canned & sweetened)
2 Tbsp Lime juice
1 Garlic clove, crushed
1 tsp Red chili peppers, seeded and minced
1 tsp Cumin, ground
1/2 tsp Coriander, ground
1/4 tsp White pepper, ground
12 to 18 Pineapple chunks, fresh
Island Pesto
1 cup Flaked coconut
1 cup Cilantro, chopped
1 cup Green onion, chopped
2 Tbsp. Lime juice, fresh
2 Tbsp. Ginger, fresh, minced
1 to 2 tsp. Garlic clove, minced
1/2 tsp. Salt
1/2 cup Peanut or olive oil
Instructions: 

Peel and devein shrimp retaining tails, if desired; 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.

Island Pesto

Put coconut, cilantro, green onion, lime juice, ginger, garlic and salt in food processor; process until finely chopped. With processor running, slowly pour in oil. Refrigerate before serving to allow flavors to blend. Makes about 2 cups.

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Wed, 07/16/2008 - 11:39 — Anonymous

It looks delicious!!!
I will definitely try this at home.
________________________________
rocky
Addiction Recovery Maryland

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