Barbecued coconut shrimp

 

Make 21 to 25 pieces

• ¾ cup flaked coconut
• 1 medium-size banana
• 2 pieces pared fresh ginger, quarter-size
• 1 clove garlic, peeled
• 2 tablespoons lime juice
• 1 tablespoon peanut oil
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• Pinch of ground hot red pepper
• 1 pound large (21-25) shrimp, shelled and deveined

1. Preheat oven to 400F.
2. Toast coconut on baking sheet in preheated oven for 6 minutes or until golden brown ; stir occasionally.
3. Reserve ¼ cup ; transfer remainder to food processor or blender.
4. Add one-third of banana, the ginger, garlic, lime juice, oil, turmeric, salt and ground hot red pepper to food processor ; whirl until smooth and transfer to bowl.
5. Mix shrimp with banana-coconut mixture to coat ; refrigerate for 2 hours.
6. Prepare grill or broiler.
7. Slice remining banana ½ inch thick ; toss shrimp and banana with remaining ¼ cup toasted coconut.
8. Grill shrimp and banana in grill basket (or thread on skewers) 4 inches above medium coals for 6 minutes or until shrimp are firm-tender, turning once.
9. Or, broil shrimp and banana on sheet of aluminium foil 4 inches from heat for 6 to 7 minutes or until shrimp are firm-tender, turming once.

BON APPÉTIT