Coconut Ginger Shrimp

Ingredients

• Coconut oil

  1 tbsp or 14g

• Garlic

  Raw

  4 tsp or 11g

• Chives

  Raw

  4 tbsp chopped or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Coconut meat

  Nuts, dried (desiccated), not sweetened

  2 oz or 57g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 tbsp or 30g

• Limes

  Raw

  2 fruit or 134g

• Pepper

  Spices, black

  1 tsp or 2g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Ginger

  Spices, ground

  3 tbsp or 16g

Directions

1. Preheat grill to medium.
2. In a sauce pan, heat the coconut oil. Add the garlic, green onion, 1 tbsp of the fresh ginger, and 1 tbsp of the shredded coconut. Sauté briefly.
3. Add the coconut milk, lime juice, and black pepper to the sauce pot. Cook over medium heat for a minute or two, stirring frequently.
4. Remove the sauce pot from the heat and allow mixture to cool a bit. Pour mixture in a small bowl or dish. In a separate bowl or dish place the remaining 3 tbsp of ginger and 3 tbsp of shredded coconut.
5. Coat each shrimp with the coconut oil mixture and then coat with the dry ginger and coconut. Lace the shrimp on skewers.
6. Cook the skewered shrimp on a grill until done, about 2 minutes per side.