3 limes
1 T butter or oil of choice for your pan
2 lbs deveined and peeled raw shrimp
1 14 oz can coconut milk
1 T kosher salt
1 tsp pepper
1/3 cup unsweetened coconut
(optional: fresh cilantro)
In a Ziploc bag place raw shrimp, coconut milk and the juice from 2 limes. Put in refrigerator for 15 min, or while you prepare the other ingredients.
Zest one lime. In food processor pulse lime zest, pepper and salt till mixed well.
In a dry skillet, over medium heat, heat coconut till it is toasted. Remove from stove top.
In wok or skillet melt butter or oil. Using a slotted spoon transfer shrimp from marinade into pan. Discard marinade. Cook shrimp till they are pink and opaque in color.
Plate shrimp. Squeeze fresh lime juice over shrimp and sprinkle with salt mixture and toasted coconut.
Source: https://www.blogger.com/blogger.g?blogID=7291857012834299215#editor/target=post;postID=4283826602138207731
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