Title: Grilled Shrimp "Lollipop" with Spicy Almond Sauce
Categories: Eastwest
Yield: 4 servings

1 1/2 lb Rock shrimp
2 Shallots
2 Thai bird chilies
1 c Coconut
1 tb Brown sugar
5 Kaffir lime leaves;
-julienned
Juice of 1 lime
Salt; to taste
Freshly-ground black pepper;
-to taste
6 Sugar cane stalks or lemon
-grass stalks
Spicy Almond Sauce; see *
-Note
=== GARNISH ===
Basil
Cilantro
Almonds

* Note: See the "Spicy Almond Sauce" recipe which is included in this
collection.

In a food processor, puree all together. Should have consistency of ground
meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4
minutes a side or until almost blackened. Serve with Spicy Almond Sauce.
Garnish with basil, cilantro and almonds. This recipe yields 4 to 6
servings.

Suggested Wine: Handley, Anderson Valley, Gewurztraminer, 1997

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A23)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-21-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.