Island Shrimp Lettuce Cups

• 1- 1/4 pound Peeled, Deveined Shrimp (21-25 Count)
• 1 cup Lime Chipotle Marinade
• Canola Oil, Or Other Light Colored Oil For Frying
• 1/2 cups Yellow Cornmeal
• 1/2 cups Sweetened Shredded Coconut
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1- 1/2 Tablespoon Butter
• 3/4 cups Long Grain White Rice
• Salt And Pepper
• 2 Tablespoons Granulated Sugar (heaping)
• 1 whole Bay Leaf
• 1- 1/2 cup Good Quality Chicken Stock
• 1/4 cups Toasted Slivered Almonds
• 1/4 cups Toasted Shredded Sweetened Coconut
• 1/2 cups Coconut Milk
• 1 Tablespoon Granulated Sugar
• 1/2 whole Lime, Zested
• 1 whole Head Butter Lettuce, Leaves Removed And Washed
• 2 cups Diced Fresh Pineapple
• 2 whole Jalapenos, Seeded And Sliced
• 1/4 cups Chopped Cilantro
• 2 whole Limes, Cut Into Wedges

1. In an airtight container, mix shrimp with lime chipotle marinade.
2. Cover and refrigerate until ready to use.
3. (I marinated mine 1 hour.)
4. To cook shrimp: Preheat a large deep skillet to medium high to high heat with 3/4 inch of oil.
5. In a shallow dish, combine cornmeal, coconut, salt and pepper together.
6. Dip shrimp into mixture, being sure to coat well.
7. (The marinade acts as a really great glue for the breading so be sure to not wipe any of it off!)
8. Place coated shrimp into hot oil and cook 2-3 minutes per side until shrimp are pink and opaque and breading is golden brown.
9. (Youre going to want to have the oil hot enough for the shrimp to sizzle when they hit the pan, but not so hot that they burn before they cook.
10. You can test one shrimp at first and adjust your stove accordingly.)
11. Remove shrimp to paper towels, sprinkle with salt and keep warm.
12. For the rice: Preheat large pot over medium high heat.
13. Melt butter and stir in rice to coat.
14. Stir in salt, pepper, sugar and bay leaf.
15. Pour stock into pot and bring to boil.
16. Cover and reduce heat to low until rice has softened completely, 20-30 minutes.
17. Once cooked, remove from heat, stir in almonds and coconut.
18. Keep rice covered to stay warm.
19. For the coconut sauce: Mix coconut milk with sugar and lime zest.
20. For assembly: Scoop desired amount of rice into bottom of a butter lettuce leaf.
21. Top with pineapple, jalapenos, cilantro, shrimp, sauce and more lime juice if desired.

shrimp, marinade, canola oil, yellow cornmeal, coconut, salt, pepper, butter, grain white rice, salt, sugar, bay leaf, chicken, coconut, coconut milk, sugar, butter, fresh pineapple, jalapenos, cilantro, whole limes

Taken from tastykitchen.com/recipes/main-courses/island-shrimp-lettuce-cups/ (may not work)