Coconut Shrimp

I love shrimp.  I know, not everyone does.  But I didn't always love cooking it, mostly because I was terrified of overcooking it (and it's not cheap!) or worse, under cooking it and making everyone sick for days.

Once I got over my fear, it's a breeze.  And the grilling makes what seems to be tricky even easier.  Nate doesn't like the packets because he can't see inside them, which I can appreciate.  I kinda like the mystery of a win or a fail.  I'm at a loss for excitement some days, I guess.

This is a great dish that works as an entree, alone or on rice or pasta, or even as a hot appetizer, perfect for those toothpicks (or in my case, fingers when know one's looking).

Take 1 lb peeled, deveined shrimp.  I removed the tails just to make dinnertime faster for all of us.  Chop 2 stalks lemon grass (it will feel like you're dicing a pencil) and 1 shallot.  Mix together with the juice of 1 lime and 1/3 cup of coconut milk (perfect, because I had just made my mango habenero marinade the day before and had some leftover!)

Split into 2 foil packets, and grill over medium heat for 10 minutes.  Top with fresh cilantro.