Thanks so much for the reply, Athena. Think I'll try half with thawed frozen
coconut & half with the dry. Will report in later !
Here is the recipe that
includes the orange cocktail sauce. I did add the romaine under the shrimp
because we include a deep green "something" every day. Without it, it would fit
into a martini glass even more easily. Since we make an entree' of it, I include
more shrimp per serving.
Steven Raichlenís Broiled Shrimp with Orange
3/4 lb. cleaned shrimp,
Old Bay Seasoning, to taste
1 T. olive oil
2 leaves culantro,
snipped (or 1/2 packed c. snipped cilantro)
3/8 c. ketchup
level T. drained horseradish
Zest of 1/2 orange (yep, it is a good bit of
2 T. orange juice
1/2 tsp. Worcestershire sauce
romaine as a base for the shrimp
Mix sauce, cover & chill.
Sprinkle shrimp with Old Bay & toss; add oil & culantro & toss again. Spray foil
with olive oil spray, add shrimp & broil 3 minutes per side. Plate romaine, add
shrimp & serve sauce on the side. Serves 2, easy to increase. Different sauce
but good, we really like most of his recipes.
Thanks again. Marilyn in FL