Javanese Sambal With Grilled Shrimp

Servings: 4

Ingredients:

1 cup sweetened flaked coconut

6 serrano peppers, seeded, deveined, chopped

1 1/2 teaspoons anchovy paste

2 cloves garlic

5 tablespoons lime juice

1 lb shrimp, peeled and deveined

Cooking Instructions:

In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste. Be sure to reserve some for serving. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side). Serve with reserved sambal paste.

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