Categories: appetizer, shrimp

Ingredients

• 3/4 c flaked coconut
• 1 banana
• 2 pieces fresh ginger, pared
• 1 clove garlic, peeled
• 2 T lime juice
• 1 T peanut oil or coconut oil
• 1/2 t ground turmeric
• 1/2 t salt
• 1/8 t red pepper
• 1 lb large shrimp, shelled and deveined

Directions

1. eheat oven to 400 degrees. Toast coconut on baking sheet in oven for 6 minutes or until golden brown; stir occasionally, reserve 1/4.

2. Transfer remaineder to food processor or blender. Add one-third of banana, the ginger, garlic, lime juice, oil, turmeric, salt and ground red pepper to the processor. Whirl until smooth and transfer tow bowl.

3. Mix shrimp with banana-coconut mixture to coat. Refrigerate 2 hours. Prepare grill or preheat broiler.

4. Slice remaining banana 1/2" thick. Toss shrimp and banana with remaining 1/4 c toasted coconut.

5. To grill: grill shrimp and banana in grill basket or thread on skewers. Cook 4" above medium coals for 6 minutes or until shrimp are firm and tender, turning once.

6. To broil: broil shrimp and banana on sheet of aluminum foil 4" from heat for 6-7 minutes or until shrimp are firm and tender, turning once.

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