1 lb shrimp heads off or 11/2 pounds heads on

Coconut Milk (about 1 cup)

2 eggs

1 cup pecans

1 cup coconut

1 cup Panko     (can be purchased at Prickly Pears)

1 tbsp Tandoori Spice Blend (can be purchased at Prickly Pears)

Preheat oven to 350 degrees.  Peel shrimp.  Whisk eggs and add enough coconut milk to just cover shrimp.  Pour over shrimp and marinate for 20 to 30 minutes.  Chop pecans finely in food processor and pour into separate bowl, mix in panko, coconut and tandoori, mix well.  Grease baking sheet with light olive oil or vegetable oil.  Roll shrimp in pecan/coconut mixture.  Place on greased baking sheet.  Bake for about 20 minutes check after 15 minutes- done when golden brown.

PLUM HORSERADISH SAUCE

½ Cup Duck sauce (Plum Sauce)

2 tbsp whole grain mustard

2 tbsp prepared horseradish

Mix all ingredients and serve as dipping sauce for shrimp.  Also, great with Remoulade Sauce.

ROASTED ASPARAGUS

Garlic salt

Olive oil

Salt

Nutmeg

Red bell pepper

Grease baking sheet with olive oil, place asparagus and sliced red bell pepper on sheet.  Sprinkle w garlic, salt and nutmeg to taste. Bake for approximately 20 minutes, turning once or twice.

SAUTEED SWEET POTATOS WITH BLOOD ORANGE OLIVE OIL

Sweet potatoes

Blood Orange Olive Oil (can be purchased at prickly Pears)

Nutmeg

Sugar

Remove skin and slice like French fries.  Dribble Blood Orange olive oil in sauté pan.  Place sweet potatoes in pan, Coat sweet potatoes in oil, grade nutmeg on top and mix to coat.  Sautéed until done (golden brown on some sides) sprinkle with sugar.

BROILED PINEAPPLE WITH WHITE BALSOMIC VINIGER AND BROWN SUGAR GLAZE

1 fresh pineapple

¼ cup brown sugar

1 tbs. White Balsamic Vinegar (can be purchased at Prickly Pear)

Cut pineapple length wise into 4 quarters.  Remove the core form each section.  Cut the pineapple away from the outer skin for easy eating.  Slice the pineapple into eatable bites.  Position the slices in a Zig Zag rotation on the outer skin.

Place the pineapple in a cooking dish.  Mix the brown sugar and White Pear Balsamic in a separate bowl and drizzle over pineapple.  Place in oven for approximately 10-15 minutes.  Serve with ice cream.