Javanese Sambal With Grilled Shrimp

• 1 cup sweetened flaked coconut
• 6 serrano peppers, seeded,deveined,chopped
• 1 1/2 teaspoons anchovy paste
• 2 cloves garlic
• 5 tablespoons lime juice
• 1 lb shrimp, peeled and deveined

1. In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
2. Rinse and drain shrimp.
3. Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.
4. Be sure to reserve some for serving.
5. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.
6. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
7. Serve with reserved sambal paste.

coconut, serrano peppers, anchovy paste, garlic, lime juice, shrimp

Taken from www.food.com/recipe/javanese-sambal-with-grilled-shrimp-74662 (may not work)