Okay, so here I go again, promising to be a better blogger. Yada yada yada. It's a new year, so I'm going to try again. With the new year there is a new 52 weeks of cooking challenge. Week one is appetizers. I've been meaning to make this for so long, so I finally have something to push me.
So here's what you need for the coconut shrimp...
1 lb large shrimp, shelled and de-veined
1/3 cup unsweetened coconut
1/4 tsp cayenne pepper
1/4 tsp garlic powder
honey/water mixture, about 1 tbsp of each mixed together
Peel and de-vein your shrimp...
Dip each shrimp in the honey-water mixture, then coat with the coconut mixture. Set each coated shrimp on the parchment lined cookie sheet.
While they are cooking mix together the pineapple-jalapeno sauce.
Here's what you need for the sauce...
1/2 cup pineapple preserves
1/2 jalapeno, minced
juice from 1 lime
Serve the shrimp with the sauce and enjoy!