



A Two for Tuesday Recipe

The last few weeks of extended daylight are within reach, which means I won't be using the outdoor grill as often during the weekdays. By now you probably know that we love curry, coconut and Thai chilies and what better way to use these beautiful and fiery spices and ingredients than with grilled shrimp! A little time to marinate, a few skewers, a scorching hot grill and you are on your way to the most delectable shrimp dish my Spicy Coconut Curry Grilled Shrimp. I love pairing this with sliced avocado wedges and a squeeze of lime.Serves 2 - 41 pound of large shrimp, peeled* and deveined1 tablespoon coconut milk solid1 tablespoon curry powder1/4 teaspoon of cumin1 teaspoon granulated garlic powder1-3 Thai chilies (or to taste) finely minced2 tablespoons of finely grated ginger root1 tablespoons of minced cilantro4 tablespoons of toasted coconut flakes1 lime cut into 8 wedges1/2 teaspoon salt1/8 teaspoon black pepperPlace the first 7 ingredients into a glass bowl or zip bag making sure to mix ingredients well. Allow to marinate 4 hours or overnight.1 cup of unsweetened coconut flakes1 teaspoon of sugarOn a parchment lined baking sheet, spread unsweetened coconut evenly. Sprinkle a teaspoon of sugar (I personally use stevia) over top of coconut flakes. Preheat oven to 400 degrees. Place in oven and roast for 4 minutes and then intervals of 30 seconds until lightly golden. Allow to cool. Store any unused portions in an airtight container or zip bag.Gather bamboo or metal skewers. If using bamboo soak in water for a 1/2 hour or longer before using. This keeps them from burning and disintegrating while you grill.Heat up the grill so that it is scorching hot. Skewer the shrimp and salt and pepper before placing on grill, making sure to cover both sides of the shrimp. Place shrimp on grill and cook about 1 1/2 to 2 minutes per side. Sprinkle with the toasted coconut flakes, cilantro and a small squeeze of lime.Serve with a light salad or with, my personal favorite, avocado wedges. ENJOY!Save the peel from the shrimp in a zip bag and freeze to make seafood stock. I usually have a few gallon size bags in the freezer to accumulate chicken carcasses, beef bones, and seafood trimmings to make stocks.