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Tuesday, January 12, 2010
Grilled Shrimp with Mango Dipping Sauce
1 (14 oz) can of unsweetened coconut milk
1 Tbpsn minced garlic
3 Hawaiian chili peppers (or other small, hot peppers)
Zest of 1 lime, grated
1/2 tspn paprika
1 lb large shrimp, shelled
Wooden skewers (about 6 10-12 inchers), soaked in water overnight
Salt and cracked pepper to taste
1/4 cup vegetable oil
In a medium bowl, whisk together coconut milk, garlic, chili, lime zest, and paprika. Add shrimp and marinate overnight in the refrigerator. Soak wooden skewers in water overnight.
Heat grill. Drain shrimp and season with salt and pepper. Thread soaked skewers with four shrimp. Grill 1 1/2 minutes on each side, until shrimp are opaque Serve with Mango Dipping Sauce.
Mango Dipping Sauce
1/2 cup red wine vinegar
1/4 cup sugar
14 oz mango puree
Juice of 1 lime
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
In a medium saucepan, bring vinegar and sugar to a boil, then lower heat to medium and cook until syrupy consistency. Place saucepan in a bowl of ice water and stir to cool. Stir in mango puree and lime juice and whisk to combine. Stir in peppers.
(Adapted slightly from Best of the Best of Hawaii Cookbook)