Coconut Shrimp

Makes 6 Servings

cuisine: Caribbean

meal type: Entrée

technique: Broiled, Grilled

Coconut Shrimp—A Taste of the Islands! You'll think you are on a tropical vacation as you savor this mouth-watering Caribbean shrimp recipe. It's an explosion of flavors which is enhanced by the unique "Island Pesto." You can prepare this one either grilled or broiled. This recipe calls for fresh pineapple, which contains certain enzymes that break down proteins and can turn your shrimp mushy! So don't add the pineapple until right before you are ready to cook. Dress the table with straw mats and pink, orange and yellow cloth napkins to set the mood.

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 \

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.