Narial Jheenga (Bombay Coconut Shrimps)

• 1/2 cup dried unsweetened coconut flakes
• 1/2 pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
• 1/2 teaspoon minced garlic
• 1/2 teaspoon crushed or grated fresh ginger
• 1/2 teaspoon lemon juice
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon coarse salt
• 3/4 teaspoon cornstarch

1. Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish.
2. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden.
3. Stir once during the cooking time.
4. (The coconut will color unevenly.)
5. Remove from the oven and set aside to cool.
6. Place the shrimps in a bowl.
7. Add the remaining ingredients and mix well to coat the shrimps.
8. Lift the shrimps by their tails and dip them one at a time in the toasted coconut.
9. Coat them evenly but lightly.
10. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
11. Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done.
12. They should be pink and firm.
13. Remove and serve.

coconut flakes, intact, garlic, ginger, lemon juice, ground black pepper, ground cumin, coarse salt, cornstarch

Taken from cooking.nytimes.com/recipes/6367 (may not work)