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Description Edit

  • 25 minutes cooking time
  • 4 servings

Ingredients Edit

Directions Edit

  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.
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