Recipe: Roasted Shrimp with Coconut Dip

This easy dish makes a great appetizer, but can also be a main dish. I have served this many times to friends and relatives, and it never fails to get a lot of compliments.

Roasted Shrimp with Coconut Dip

For the shrimp:

2 pounds large shrimp (14 to 16 pieces per pound)

1 tablespoon coconut oil (or good-quality olive oil)

Salt and freshly ground black pepper, to taste

Peel and devein the shrimp, leaving the tails on. Place them in a large bowl, and toss well with the oil, salt, and pepper.

If you don’t have an oven, or don’t want to use one, heat another 1 tablespoon coconut (or olive) oil over medium heat in a large pan, then add the seasoned shrimp and toss for about 3 minutes, or until just pink and firm (don’t overcook or they will become tough very quickly). Set aside to cool, and serve with the dip on the side.

If using an oven, preheat it to 400 degrees F. Spread the seasoned shrimp in one layer on a sheet pan, and roast for 8 to 10 minutes, or just until pink and firm and cooked through (do not overcook!). Set aside to cool, and serve with the dip on the side. Serves 10 to 12.

For the Coconut Dip (makes about 2 cups):

1/2 cup good mayonnaise

1/2 cup coconut milk cream

1/2 cup chopped scallions, white and green parts (6 to 7 scallions)

1/2 cup chopped basil leaves (18 to 20 leaves)

1/8 cup freshly squeezed lemon juice (or to taste)

1 cloves garlic, chopped

1/2 teaspoon anchovy paste (or 1 piece anchovy, chopped)

1/4 cup sour cream (or to taste)

To make the dip, place the mayonnaise, scallions, basil, lemon juice, garlic, and anchovy paste in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve on the side with the roasted shrimp.