Coconut shrimp w/ pineapple~canteloupe salsa

Chef Wil

<p />I didn't know what I was hungry for tonight so I tried something different. Seasoned shrimp with Tones Lime Pepper, soaked in heavy cream, coated with coconut. Egg was set indirect using plate setter @ 450°, cooked for about 17 minutes. Served with a canteloupe/ pineapple salsa and chopped a couple of garden jalapenos.

GrillMeister

Chef Wil,[p]Dang that looks good. It's making me hungry even after all those ribs!

Peanut

Chef Wil,
Ah...gorgeous! Am I still your little buddy? Let's see, I can get there pretty quickly! Heehee.

Chef Wil

Peanut,
sure can peanut, c'mon over........<wink>

Chuck

<p />Chef Wil,[p]They look really good. I did mine similar to yours but uses egg whites instead of the cream. That salsa looks good too. [p]Chuck[p]

Chef Wil

Chuck,
looks good man !!! I was gonna try coconut crusted lobster but ran out of lobster at local market :(