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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Al Domescik

Personal Notes: This is one you have to try. In our house, this rarely makes it to the table. Once the fire is turned off, everyone is standing around the pan with bread in hand, and it just disappears. Even people who say they don't like coconut eat this up.


    • 1 lb. large shrimp
    • Salt
    • Pepper
    • Cayenne
    • Shredded coconut
    • Olive oil
    • 1/4 cup white wine
    • 1/8 to 1/4 cup orange juice
    • Bread for dipping


De-head and peel shrimp; leave tails for easy dipping. Season with salt, pepper, and cayenne to taste.

Spread a small handful of coconut on a baking sheet and toast in a 400-degree oven until lightly browned.

Saute shrimp in a little olive oil. When shrimp are about half-cooked, add wine to pan and continue cooking. When shrimp are almost done, add orange juice and some of the toasted coconut. Stir well and finish cooking.

Serve as an appetizer with the juice and some bread for dipping.



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