Spicy Grilled Shrimp with a Coconut Sauce

Step 1: Marinade ... Add the coconut milk, ginger, chili sauce, chilies, garlic and basil to a small bowl and mix well. Add 1/2 of the marinade to smaller bowl or measuring cup, as this will be your sauce, cover and refrigerate until later. Add the shrimp to the bowl with the remaining marinate, toss, and cover with plastic wrap. Marinate 30-60 minutes, no longer. I usually go the whole 60 minutes.

Step 2: Coconut ... I like to garnish with toasted coconut and scallions when I serve them. So, add the coconut to a baking sheet lined with parchment paper or foil for easy clean up. Bake on the middle shelf at 300 degrees for 15-20 minutes until golden brown. You can also toast it in a saute pan on the stove if you prefer. You do need to stir if often, especially on the stove top. Remove and set to the side to cool.

Step 3: Reserved Marinade/Sauce ... Add the reserved marinade/sauce to a small pot and bring to medium low heat. If it is too high the coconut milk will separate, so do not boil. You just want it warm. Simmer 5-8 minutes as the shrimp cook.

Step 4: Grill ... An indoor grill pan works great for this, but a saute pan (non-stick) will also work if that is all you have. Remove the shrimp from the refrigerator to take the chill off. Spray the pan with a non-stick spray and bring to medium high heat. Add the shrimp and cook 3-4 minutes on the first side until you get a good sear, flip and cook another 2-3 minutes until the shrimp turn pink and they begin to curl. Cooking times can vary. Remove to a serving platter and cover to keep warm.

Step 5: Serve ... As I said, these can be served as an appetizer, as is, or my favorite - over cooked soba or rice noodles; or, a bed of greens. Drizzle the sauce over the top; or, if serving as an appetizer, serve the sauce as a dip. Garnish with the toasted coconut, scallions, and a lime wedge. ENJOY!