COCONUT MARINATED SHRIMP

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As seen in our 11/11/11 menu served with melon gazpacho.

Ingredients:

  • 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



Ingredients:

  • 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 saut√© 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.




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