This is a recipe I have been saving to post. It was photographed in "the winter" (note: winter in Tucson is not a snowy day) but somehow it didn't feel like a winter recipe.
The flavors say summer to me so here it is. It is also very easy and the ingredients are so yummy, you can just dip the shrimp in additional sauce as you enjoy.
Coconut Shrimp (as told to me by Paula Hamilton)
Clean shrimp but leave on the tail. Marinate in a sauce made with:
1 cup of coconut milk
1 tsp of curry
squeeze of a couple of limes (adjust to your taste)
Sal del Mar
red pepper flakes
add some coconut flakes, too
Skewer the marinated shrimp and grill. Keep aside some of the sauce to dip in for extra flavor.
Serve over rice.
Stylizing The Dish
There is an expression that says, "You eat with your eyes first." We love this gold and orange cloth and how it compliments the shrimp dish. It is a simple addition to the plate of shrimp but it is strong on feasting the eyes. We added just a sprinkle of chives too.