Coconut Shrimp With Exotic Cream Filling

• 1 lb jumbo shrimp, with tails veins removed, slit open butterfly-style, 24 shrimp 2 per person
• 4 ounces pineapple pepper chutney
• 4 ounces cream cheese
• 1 teaspoon minced candied ginger
• 1/2 cup toasted coconut, divided
• hot pepper sauce
• 1/4 cup sliced scallions or 1/4 cup chives, divided

1. Boil shrimp in very well seasoned (Old Bay seasoning or salt and pepper) water for 4 minutes. Dip in ice cold water bath then remove shells but leave the tail.
2. Cut the butterfly deeper so you can overfill the cream cheese mixture.
3. In a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add 1/2 the scallions and 1/2 the coconut and pulse just to combine.
4. Generously scoop the mixture into each of the shrimp.
5. Mix the remained of the scallions and the coconut. Then roll the filled part of the shrimp into the scallion/coconut mixture.
6. Chill for 1 hour. Arrange on a serving platter. Walla! All I have to say is your taste buds will be happy! ;).

jumbo shrimp, pineapple pepper, cream cheese, candied ginger, toasted coconut, pepper sauce, scallions

Taken from www.food.com/recipe/coconut-shrimp-with-exotic-cream-filling-442229 (may not work)