icon-location Denver, CO

Key West Coconut Shrimp Salad

Soups

Yields: 6 servings

INGREDIENTS: COCONUT SHRIMP

3 cans coconut milk (13 1/2 oz)
2 T fish sauce
1 T green curry paste
2 limes, juice only
2 T togarashi powder
36 16/20 size peeled raw shrimp
6 skewers (if wood, soak in water)METHOD

INGREDIENTS: STRAWBERRY VINAIGRETTE

1/2 lb fresh or thawed frozen strawberries
1/2 T sherry vinegar
1 t honey
3/4 c canola oil
to taste salt and pepper

1052 S. Gaylord St., Denver, CO, 80209
303-722-7456