- 1 cup sweetened flaked or shredded dried coconut
- 6 fresh serrano chilies, stemmed, seeded, deveined, and chopped
- 1 1/2 teaspoons anchovy paste
- 2 cloves garlic
- 5 tablespoons lime juice
- 1 pound (26 to 30 per lb.) peeled, deveined shrimp
- Preheat barbecue grill. In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
- Rinse and drain shrimp. Thread onto metal or water-soaked wooden skewers (10 to 14 in. long).
- Place shrimp on grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.
- Transfer shrimp to a platter. Serve with sambal paste.