Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sweetened coconut flakes |
| 6 \N | Serrano peppers; seeded; deveined, chopped |
| 1½ teaspoon | Anchovy paste |
| 2 \N | Cloves Garlic |
| 5 tablespoons | Lime Juice |
| 1 pounds | Shrimp; peeled and deveined |
1. In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.) 3. Brush shrimp with paste. Be sure to reserve some for serving.
4. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
5. Serve with reserved sambal paste.
Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Jul 04, 1998