Spicy Floribbean Shrimp

Ingredients

• 4 tablespoons coconut flakes

• 1/4 cup cashews

• 16-20 large shrimps (1-1/2 pounds), peeled and deveined

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, finely chopped

• 4 teaspoons finely chopped fresh ginger root

• 1/4 cup chopped shallots

• 1 fresh cayenne pepper, seeded and chopped (use more if you want additional heat)

• 1-1/2 cups unsweetened coconut milk

• 3 tablespoons lime or orange marmalade

• 1 cup fresh orange, peeled and diced

• 1 cup fresh mango, peeled and diced

• 1 cup fresh pineapple, peeled and diced

• 1/4 cup chopped fresh cilantro

• Basmati rice, prepared according to direction

• Salt and pepper to taste

• 1 8-ounce glass of white wine (for drinking)

Instructions

Toast the coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring often. Set aside to cool.

Wash the shrimp and pat them dry. Brown them lightly in the olive oil on both sides, about 1 minute for each side. Drain and set aside.

Heat the butter in a large pan. Sauté the garlic, ginger, shallots and cayenne pepper until transparent, about 2 minutes. Do not burn them.

Add the coconut milk and marmalade. Season with salt and pepper to taste.

Stir in all the fruits and the shrimp. Cook for 5-7 minutes. Adjust salt and pepper if needed.

Transfer to a platter. Garnish with the toasted cashew, coconut flakes, and cilantro on top. Serve with Basmati rice.

Sip, with relish, a well deserved glass of white wine