Javanese Sambal with Grilled Shrimp

4 Servings

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Javanese Sambal with Grilled Shrimp Ingredients

1 c Sweetened coconut flakes	2 Cloves Garlic
6 Serrano peppers; seeded;	5 tb Lime Juice
1 1/2 ts Anchovy paste	1 lb Shrimp; peeled and deveined

Instructions for Javanese Sambal with Grilled Shrimp

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 on Jul 04, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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