Grilled Shrimp With Coconut And Lime Sambal - cooking recipe

Ingredients

32 None large shrimp, peeled and deveined, tails intact
8 None bamboo skewers, soaked
1 cup flaked coconut
2 None limes, peel grated and limes juiced
2 tbsp peanut oil
2 None fresh long red chili peppers, coarsely chopped
2 None anchovy fillets, drained
2 cloves garlic, halved
None None FOR THE CITRUS AND MINT SALAD
8 oz cherry tomatoes, halved
1 cup loosely packed mint leaves
2 tbsp white wine vinegar
1 tbsp peanut oil
1/2 None orange, peel finely grated and orange juiced
1 clove garlic, crushed
1/2 tsp red pepper flakes
None None Lime wedges, to serve

Preparation

Thread four shrimp onto each skewer. Refrigerate until needed.
For the sambal, place coconut, lime peel and juice, oil, chili peppers, anchovies and garlic in a food processor. Process until well chopped. Transfer to a bowl.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium.
Remove 1/4 of sambal to a separate bowl. Brush over shrimp. Grill skewers for 1-2 mins each side until cooked through.
Meanwhile, for the citrus and mint salad, combine tomatoes and mint in a medium bowl. Whisk remaining ingredients in a small bowl. Drizzle over salad and toss gently.
Serve grilled shrimp with citrus and mint salad, remaining sambal and lime wedges.