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Fiery Coconut Shrimp

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Firey grilled Shrimp severed with a cool coconut/pineapple dip. 86a02da59f5b6f7f1e36b9c751c6ec2b.jpg

Shrimp marinade:

1/4 cup Sweet chili sauce

1/4 cup fresh squeezed orange juice

1/8 cup Sriracha sauce

1 tsp Anchovie paste

1 tsp Sesame oil

1 tsp Green chili Habanara sauce (this can be substituted with other hot sauces for your degree of heat)

Mix together and reserve half for a mid cook dunk. Marinate Shrimp for 30-60 minutes. Grill Shrimp direct with high heat. Dunk in reserved marinade half way through the cook. Sprinkle with shredded coconut just before serving.

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Cool coconut/pineapple dip.

1/3 cup Pina colada mix

1/4 cup Cream of coconut

1/4 cup fresh squeezed pineapple juice (some shredded pineapple is OK mixed in)

Juice from 1/2 fresh squeezed lemon.

Bring to a boil and reduce by half. Cool in the refrigerator. Just before serving mix in 1/2 cup of sour cream. Sorry no picture of the dip. Pineapple boat by your imagination - LOL.

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Can anyone hear, "'Shrimp boats is a-comin'
                                 Their sails are in sight
                                 Shrimp boats is a-comin'
                                 There's dancin' tonight
" ?

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Siracha Sauce would be great if used for the Hot Sauce. That would make it really fiery.

There is sriracha sauce in the recipe (1/8 cup) but the green chili habanara sauce is much hotter so adding a little of that really kicked up the heat without altering the flavor.
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Ever swapped out Thai fish sauce for the anchovy paste?

I've really only made this recipe twice. Once for my flavor profile test and once for the challenge cook you see posted.

Although I started with a fee ideas off the Internet the final recipe is all mine.

Will try some tweaks as I use it more.

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