Javanese Sambal with Grilled Shrimp

Description

 * 25 minutes cooking time
 * 4 servings

Ingredients

 * 1 cup sweetened flaked coconut
 * 6 Serrano peppers, seeded, de-veined, chopped
 * 1½ teaspoons anchovy paste
 * 2 cloves garlic
 * 5 tablespoons lime juice
 * 1 lb shrimp, peeled and de-veined

Directions

 * 1) In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
 * 2) Rinse and drain Shrimp.
 * 3) Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.
 * 4) Be sure to reserve some for serving.
 * 5) 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.
 * 6) Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
 * 7) Serve with reserved sambal paste.