Grilled Shrimp Lollipop with Spicy Almond Sauce

• 1 1/2 pounds rock shrimp
• 2 shallots
• 2 Thai bird chilies
• 1 cup coconut
• 1 tablespoon brown sugar
• 5 kaffir lime leaves, julienned
• Juice of 1 lime
• Salt and black pepper to taste
• 6 sugar cane stalks or lemon grass stalks
• 1 cup toasted almond slivers
• 1/2 tablespoon sambal
• 1/4 cup cilantro leaves
• 1/4 cup Thai basil leaves
• 1 tablespoon fish sauce
• Juice of 2 limes
• 1 tablespoon sugar
• 1/4 cup peanut oil
• Salt and black pepper to taste
• Water to thin
• Garnish: basil, cilantro and almonds

1. In a food processor, puree all together.
2. Should have consistency of ground meat.
3. Mold mixture around stalks.
4. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened.
5. In a food processor, puree all.
6. May need to add a little water to make puree smooth.
7. Check for seasoning.
8. Garnish with basil, cilantro and almonds.

rock shrimp, shallots, bird chilies, coconut, brown sugar, lime, lime, salt, sugar, slivers, sambal, cilantro, basil, fish sauce, sugar, peanut oil, salt, water, basil

Taken from www.foodnetwork.com/recipes/grilled-shrimp-lollipop-with-spicy-almond-sauce-recipe.html (may not work)