Recipe: Coconut Shrimp On Romaine Leaves

Frances, I did not find a recipe titled Paradise hrimp, but here is a recipe I found that matches your ingredient list. Hope it helps.

Coconut Shrimp On Romaine Leaves

12 ozs shrimp, peeled, deveined fresh or frozen,
1/4 cup shredded coconut
1/2 cup unsweetened coconut milk
1/4 cup peanuts, dry roasted chopped
1/4 cup brown sugar packed
1 Tbsp fish sauce
3 Tbsp lime juice
1 Tbsp ginger root finely shredded
1 jalapeno pepper finely chopped
1/4 tsp salt
30 romaine leaves

To get small romaine leaves use just the hearts of two heads of romaine. Save the outer leaves for a salad.

Thaw shrimp if frozen. Bring 4 cups water and 1/2 teaspoon salt to boiling in a large sauce pan. Add shrimp and simmer 1-3 minutes or
till opaque. Drain. Rinse under cold running water. Drain again. Coarsely chop shrimp. You should have about 1 1/2 cups. Cover and
chill.

Spread coconut in a shallow baking pan. Bake at 350F for 5-10 minutes or till golden brown, stirring once or twice. Remove from oven. Cool.

Combine coconut milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered,
over medium heat 8 minutes or until slightly thickened, stirring occasionally. Cool. Combine chopped shrimp, toasted coconut, lime
juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and chill up to 4 hours. Transfer shrimp mixture to a serving bowl.

For each appetizer place a spoonful of shrimp filling on a romaine leaf. Roll up. Makes about 30 servings.