From kasia@netsync.net Thu Feb 2 16:04:28 2006 Date: Thu, 2 Feb 2006 03:58:07 +0000 (UTC) From: Kathy Newsgroups: rec.food.recipes Subject: Coconut Grilled Shrimp & Sweet Salsa Followup-To: rec.food.cooking, rec.food.recipes Coconut Grilled Shrimp & Sweet Salsa * Salsa * 1 1/2 cup canned or fresh crushed pineapple, drained 1 jalapeno chili pepper, seeded and finely chopped 1 red bell pepper, seeded and diced 2 tablespoons fresh lime juice salt to taste * Grilled Shrimp * 1/2 cup coconut milk 2 tablespoons fresh lime juice 1 tablespoon soy sauce 1 tablespoon freshly grated ginger root 1 tablespoon brown sugar 20 large shrimp, peeled and deveined freshly ground black pepper 3 cups cooked rice 1/2 cup cilantro sprigs 4 metal or bamboo (soaked in water) skewers Salsa Place the pineapple, jalapeno pepper and red pepper in a bowl and toss to combine. Season to taste with lime juice and salt. Refrigerate until ready to serve. Grilled Shrimp Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight. Preheat the grill to medium. Remove the shrimp from the coconut mixture. Season with salt and pepper and place shrimp on each skewer. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side. To serve, spoon some rice on each plate, remove the shrimp from the skewer and top with the salsa. Garnish with cilantro and serve. Yield: 4 Servings Category: Seafood, Grill, Main Courses http://www.thedailyrecipe.com -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/