Shrimp Kelaguen With Finadene Sauce - cooking recipe

Ingredients

1 lb medium shrimp, peeled and deveined (head and tails removed)
1 small onion, peeled and finely minced
2 small red bird's eye chilies, finely minced
1 cup unsweetened coconut, grated (use fresh if possible)
3 tablespoons lemon juice (or more to taste)
FINADENE SAUCE
10 medium jalapenos, stemmed and very finely minced
1/3 cup soy sauce
1/2 cup lemon juice
1/2 cup chopped onion

Preparation

Cook shrimp in boiling water until they just turn pink. Drain and run under cold water. Drain again.
Chop boiled shrimp into small pieces.
In a bowl, mix shrimp, onion, red peppers, coconut and lemon juice (increase lemon juice to taste if needed).
Cover and chill for a few hours.
Serve on warmed fresh tortillas, or Flour Titiyas, with the sauce on the side. (If using as a salad, pour sauce over shrimp, mix, and serve on lettuce leaves).
For the sauce:
Mix all ingredients in a bowl.
Cover and chill.