Coconut Shrimp

This Dish Has A Very Island Like Flavor...

1 lb. Shrimp (peeled and cleaned)
3 Cloves of Garlic (minced)
1 Tablespoon of Ginger (minced)
2 Tablespoons Dark Brown Sugar
2 Tablespoons of Low Sodium Soy Sauce
1/2 Lime (zested)
1/4 Cup Coconut Milk
Basil Leaves (a handful, torn)
2 Tablespoons Vegetable Oil
Salt / Pepper

In a large bowl add shrimp, garlic, ginger, brown sugar, soy sauce,
lime juice, coconut milk, basil, vegetable oil and salt / pepper
Toss to coat
Cover and refrigerate for 1 hour
Remove shrimp from marinade
Reserve marinade
Place shrimp in large non stick pan
Cook over medium heat till pink, remove from pan and keep warm
Add reserved marinade to pan and bring to a boil
Cook until slightly thickened
***Serve over rice

***For extra coconut flavor in the dish use the remaining coconut milk in place of the water used to cook the rice (i.e. 2 cups water use 2 cups coconut milk or 1 cup coconut milk 1 cup water)

Shrimp Oreganata

Another Classic Dish...

1 lb. Shrimp (cleaned and peeled)
Salt/Pepper
1 Cup Bread Crumbs
3 Garlic Cloves (minced)
1/2 Teaspoon Hot Pepper Flake
1 Tablespoon Parsley
1/2 Lemon (juiced)
1/2 Cup Parmesan Cheese
Olive Oil

Preheat Oven to 350 Degrees
Place shrimp, in a single layer, in oven proof dish
Season shrimp with salt/pepper
In a medium size bowl add bread crumbs, garlic, hot pepper flakes,
parsley, lemon and cheese
Mixing slowly add olive oil to bread crumb mixture for the consistency of wet sand
Evenly top shrimp with bread crumb mixture
Place in oven for 15-20 minutes or until shrimp are pink and cooked through