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1-2 tablespoons coconut oil
1 pound shrimp, peeled and deveined
1/2 cup toasted coconut *

Thread shrimp onto kabob sticks.

Melt coconut oil, over low heat, in a skillet large enough to lay the coconut sticks flat in the skillet. Sauté on low heat until cooked thoroughly (if using raw shrimp) or until heated thoroughly (if using precooked) turning over once.

Arrange kabobs in a single layer on a platter and cover generously with the toasted coconut. Serve immediately.

Toasting Coconut * Spread flaked coconut on a cookie sheet with sides in a thin layer. Place sheet in a pre-heated 350 degree oven, stir frequently, bake until lightly brown.

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