Recipe(tried): Fruit Salsa with Ginger Chips, Coconut Shrimp (or chicken) - Graduation Buffet Ideas

These are 2 of my favotites and my son loves them too! Good luck!

FRUIT SALSA WITH GINGER CHIPS

SALSA:
1 can crushed pineapple
1 large mango, peeled and chopped
2 medium kiwi, peeled and chopped
1/4 cup macadamia nuts, chopped coarsely
4 1/2 tsp brown sugar
1/4 cup coconut
3 tbsp finely chopped candied ginger
GINGER CHIPS:
1/2 cup sugar
2 tbsp water or pineapple juice
1 tbsp ground ginger
8 tortillas (8 inch)

Mix together first 7 ingredients in a medium sized bowl. Cover and chill at least 2 hours.

Mix together sugar, water, and ginger in a small bowl. Spread onto both sides of tortillas with a pastry brush. Cut each tortilla into 8 wedges.

Bake 8-10 minutes in a single layer on a cookie sheet. Serve with dip. These chips keep well, as does the dip.

COCONUT SHRIMP (OR CHICKEN)

1 box frozen, breaded shrimp or chicken strips
1 can coconut milk
1 cup coconut
1/4 cup apricot preserves
1/4 cup orange marmalade
1 tbsp honey
4 tbsp water or fruit juice (pineapple, orange, apple)

Pour coconut milk into a small bowl, and coconut into a small dish.

Take frozen shrimp and dip one at a time into coconut milk then roll in coconut. Place in a single layer in a baking dish.

Bake, covered, according to package directions. Meanwhile mix remaining ingredients in a small bowl and use for dipping.

You can make your own shrimp or chicken fresh if you want by simply taking them and dipping them in an egg wash them rolling them in breadcrumbs. Freeze in a single layer and then remove and use as above. This is a great timesaver for last minute meals too!