Javanese Sambal With Grilled Shrimp

• 1 cup sweetened flaked or shredded dried coconut
• 6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and chopped
• 1 1/2 teaspoons anchovy paste
• 2 cloves garlic
• 5 tablespoons lime juice
• 1 pound (26 to 30 per lb.) peeled, deveined shrimp

1. In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).
3. Place shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.
4. Transfer shrimp to a platter. Serve with sambal paste to add to taste.

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

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