COCONUT MARINATED SHRIMP
As seen in our 11/11/11 menu served with melon gazpacho.
1 cup coconut milk
- 2 teaspoons pepper vinegar
- Salt, pepper coriander to taste
- 2 Tablespoons EVOO
- 2 pounds shrimp or prawns, shell and vein removed
- Grapeseed oil for frying
Blend all but shrimp in a zip locking baggie. Add cleaned shrimp and marinate in the refrigerator for 2 hours. Remove shrimp from bag draining off excess marinade. Heat a large sauté pan and add grape seed oil; when it becomes hazy, add shrimp and cook until shrimp becomes pink. Turn and cook for an additional minute on other side. Remove platter for serving.