Coconut Shrimp Redux

• Curried Grilled Shrimp
• 1 pound shrimp, peeled and deviened
• 1 cup greek yogurt
• 1/2 cup coconut milk (full fat) stirred
• 1 tablespoon curry (I used hot - use mild if you prefer)
• 1 teaspoon garlic, minced
• Toasted Coconut Dipping Sauce
• 1/3 cup mayo
• 1/3 cup Greek yogurt
• 1/4 cup coconut milk (full fat) stirred
• 3/4 cup toasted sweetened shredded coconut (see note)
• 1 tablespoon basil, chopped
• 1 tablespoon parsley, chopped
• 1 teaspoon curry powder (I used hot, use mild if you prefer).

1. Combined all the ingredients and let marinate for 30 minutes. On a high heat grill, grill the shrimp just until they are cooked through - about 1 to 2 minutes per side.
2. Combine all ingredients (wait to add the toasted coconut until just before serving so it doesn't get soggy). Taste for seasoning.
3. *** NOTE: To make toasted coconut, heat the oven to 350, spread sweetened shredded coconut on a cookie sheet. Cook for 8 - 10 mins, stirring frequently until the coconut is nicely toasted.

shrimp, shrimp, greek yogurt, coconut milk, curry, garlic, dipping sauce, mayo, greek yogurt, coconut milk, coconut, basil, parsley, curry powder

Taken from food52.com/recipes/22160-coconut-shrimp-redux (may not work)