1/4 cup blanched sliced almonds
1/2 cup unsweetened flaked coconut
2 pounds raw shrimp, shelled and deveined
1 1/2 teaspoons sea salt
1/8 teaspoon Tabasco
1 tablespoon chopped shallots (or green onions)
1 cup coconut milk
2 tablespoons currants (optional)
Melt half the butter in a skillet. Saute the almonds and coconut until delicately browned. Remove. Melt the remaining butter in the skillet. Saute the shrimp 4 minutes. Add the salt, Tabasco, coconut milk, shallots, currants and the browned almonds and coconut. Cover and cook over low heat for 5 minutes. Serves 6-8.
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