*(or 3/4 cup shredded coconut, preferably unsweetened) 1. To prepare the slaw: Shred the coconut and apples. Combine in a bowl with the red pepper. 2. Add the cumin, lemon juice, cilantro, jalapeno peppers, garlic, oil, salt and pepper. Toss well. 3. To prepare the shrimp: Shell, then butterfly the shrimp open by making a deep cut on the top from head to tail; remove the vein. Season shrimp with salt and pepper. 4. Grind nuts and flour until roughly chopped. Coat shrimp with nut mixture. 5. Heat a heavy skillet on low heat. Add clarified butter and oil; melt and combine. Turn up the heat to medium-low. Sear shrimp, turning once, until golden and cooked through. (Do not let the pan get too hot as the nuts burn easily.) 6. Serve the shrimp over the coconut slaw. >From Chef Jeffrey OBrien, Head Chef at the Washington State Convention and Trade Center, Seattle, Washington. MC formatted 3/29/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby on Apr 03, 1997