Coconut Shrimp On Romaine Leaves

Directions

1. To get small romaine leaves use just the hearts of two heads of romaine.
2. Save the outer leaves for a salad.
3. For shrimp filling, thaw shrimp if frzn. Bring 4 c. water and 1/2 tsp. salt to boiling in a large sauce pan. Add in shrimp and simmer 1-3 min or possibly until opaque. Drain. Rinse under cool running water. Drain again.
4. Coarsely chop shrimp. You should have about 1 1/2 c.. Cover and chill.
5. Spread coconut in a shallow baking pan. Bake at 350F for 5-10 min or possibly until golden, stirring once or possibly twice. Remove from oven. Cold. For sauce, combine coconut lowfat milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat 8 min or possibly till slightly thickened, stirring occasionally. Cold.
6. Combine minced shrimp, toasted coconut, lime juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and refrigerateup to 4 hrs.
7. Transfer shrimp mix to a serving bowl. For each appetizer place a spoonful of shrimp filling on a romaine leaf. Roll up.
8. Makes about 30servings.