Coconut Roasted Shrimp with Orange and Ginger Dipping Sauce
1 tbs EVOO
Salt and pepper
16 large shrimp, shelled, deveined
3 tbs shredded coconut
Pinch of cayenne
Preheat oven to 425. Toss shrimp with 1 tbs of EVOO coconut and cayenne. Season with salt and pepper. Spread shrimp on a parchment lined cookie sheet and bake for 8 minutes or until pink. Serve with dipping sauce.
1 cup rough cut orange marmalade
4 tsp fresh minced ginger
1 tbs minced garlic
1/4 cup fresh lemon juice
2 tbs Madeira
¼ tsp fresh ground pepper
½ tsp red pepper flakes
Combine until well mixed. Refrigerate until an hour before you are ready to serve. Serve at room temperature. (Note: this improves with age. Make a few days ahead of time).
The Dueling Chef's event, sponsored by NKBA, will take place on Thursday, July 21st. The event runs from 5:30 p.m. to 8 p.m. at Ferguson's (Fowler and Belmont) in Fresno.
For more information, call (559) 264-0400. or click here.