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 June 6, 2003
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Brazilian Grilled Shrimp Ceviche with Coconut, Lime and Chiles
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By Joey Altman

1 lb. Shrimp, peeled deveined and cut in half
2 tbs. minced garlic
2 tbs. olive oil
1 cup coconut milk
1/2 cup lime juice
1/4 cup minced red onion
2 tbs. shredded unsweetened coconut
2 tbs. minced jalapeno chiles
2 tbs. minced cilantro
2 tomatoes seeded and diced
salt and pepper


In a saute pan on medium high heat cook the shrimp with the olive
and garlic for 2 minutes. Transfer to a large mixing bowl. Add
remaining ingredients and season to taste. Serve as an appetizer
on lettuce or in a glass.

 


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