Ingredients:1 pound Jumbo Shrimp
1 cup Lime Juice (about 3 limes)
3 tbsp Fresh Cilantro, chopped
1 tsp Kosher Salt
1 tsp Black Pepper
1/2 cup Organic Coconut Milk
1 medium Chipotle Pepper, minced
1 clove Garlic, minced
1 tbsp Extra Virgin Olive Oil
Directions:
1. In a work bowl, add the juice of two limes to the shrimp, saving a little extra juice for the Coconut Fire Sauce. Add 2 tbsp of the chopped cilantro. Season liberally with salt and black pepper. Toss the shrimp until coated evenly. The shrimp can marinate (covered), up to an hour or more.
2. Grill the shrimp. Shrimp will grill in 3-5 minutes; turn only once.
3. While the shrimp grill, begin the fire sauce. Add the remaining cilantro (about 1 Tbsp) and the remaining lime juice to the coconut milk. Season with salt and black pepper. Add in the chipotle pepper -- 1 whole pepper will make the sauce very hot, so adjust to 1/2 or 1/4 of the pepper for a milder sauce. Stir well to combine.
4. Serve shrimp with the coconut fire sauce and a squeeze of lime. Garnish with lime and cilantro.
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