Coconut-Ginger Shrimp with Mango-Citrus Salsa
by guest chef Cynthia Beckett

Start by preparing the Salsa:

1 green onion, chopped
2 Tbsp red bell pepper, diced
1/2 lime, diced
1/2 orange, diced
1/4 tsp scotch bonnet pepper (there's that ingredient we love so much!), finely minced (or may substitute jalapeno)
1/2 cup ripe mango, peeled and diced
2 Tbsp parsley, chopped
1 tsp sugar
Salt to taste

Combine all ingredients. Check for salt and hot pepper - you might want more. You can get this part of the recipe out of the way up to 4 hours before the main event. Combine the following ingredients in a bowl and set aside:

1 large garlic clove, minced
2 Tbsp fresh ginger, peeled and finely grated
1 Tbsp fresh lemongrass, finely minced
1 tsp lemon juice
3 Tbsp canned, unsweetened coconut milk
1/4 cup shredded coconut, finely chopped
White pepper to taste

Prepare your shrimp: Peel, devein and remove the tails of 24 LARGE SHRIMP. Heat 2 Tbsp CANOLA OIL in a large saute pan and quickly sear prepared shrimp on each side, cooking about half way. Add reserved coconut mixture, stir to combine and cook about 2 - 3 minutes. Serve with Mango-Citrus Salsa.