Javanese Sambal With Grilled Shrimp - cooking recipe

Ingredients

1 cup sweetened flaked coconut
6 serrano peppers, seeded,deveined,chopped
1 1/2 teaspoons anchovy paste
2 cloves garlic
5 tablespoons lime juice
1 lb shrimp, peeled and deveined

Preparation

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