Recipe - Javanese Sambal With Grilled Shrimp

1 cup Sweetened coconut flakes
6 Serrano peppers; seeded;
deveined, chopped
1 One half teaspoon Anchovy paste
2 Cloves Garlic
5 tablespoon Lime Juice
1 pound Shrimp; peeled and deveined

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. Thread onto 4 flat metal skewers (10 to 14 in.)

3. Brush shrimp with paste. Be sure to reserve some for serving.

4. Place shrimp on a BBQ grill over a solid bed of mediumhot 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. Cook shrimp, turning once, until bright
pink but still moist (about 2 minutes a side).

5. Serve with reserved sambal paste.
Posted to CHILEHEADS DIGEST by Robert L rlusk12@earthlink.net on Jul 04,
1998