Last night I had a dream I was back home in Puerto Rico sipping Coconut Mojitos. ::sigh:: I WISH!!! I’ve been so busy lately, I haven’t had time for travel at all. Well, at least I won’t let work stop me from eating as if I were on vacation! 😀
I had this dream, I was sprawled out on the white sand and a little cabana boy coming up to me asking “can I get you anything” me: “I’ll have a coconut Mojito” while thinking, maybe some grilled shrimp too? me: “True, hey! Cabana boy! Any chance you can combine the two and make me some mojito flavored grill shrimp?” cabana boy: “uh, ma’am, dis not on the menu” AND I WOKE UP! I woke up smelling sand, coconuts, beach, mojitos and shrimp. What did I want instead of coffee? MOJITO! Yep, So I spent a few hours this morning sitting on the couch trying to come up with a recipe for a dish as yummy as my dream. After taking out all my ingredients for a coconut mojito I ran to the market and picked up a pound of shrimp.
Check out what I had for lunch today guys! 😀
For the Coconut Glaze:
- 1 cup Coconut Rum
- 1/2 cup Coconut Sugar
For the Mojito salad, and dressing:
- 1/4 cup Vinegar (I use my home made tarragon vinegar)
- 1/2 cup Virgin Coconut Oil
- 1/2 cup Coconut Milk
- The Juice of 1 lime
- 1/8 cup Coconut Glaze – This is why we will make the glaze first
- 1/4 tsp salt
- 1/2 tsp back pepper
- 1 pkg Baby Arugula
- 1/4 cup shredded coconut
For the Coconut Mojito Grilled Shrimp:
- 1 lb peeled and de-vained shrimp
- 1/3 cup Coconut Oil
- 1/2 cup Coconut Milk
- 2 tbsp Coconut Glaze
- Zest of 1 lime
- Juice of 2 limes
- 2 tbsp Minced mint
- 2 Minced garlic cloves
- Grilling Skewers
Step 1 – Coconut Rum Glaze. Combine BUGALU Coconut Rum and Coconut sugar. Bring to a boil stirring occasionally, then lower heat and simmer for 15 min or until it reduces by half.
When the glaze covers the back of a spoon, turn off heat and set aside. Let cool.
Step 2 – Mojito Salad Dressing: I‘m a gadget junkie, if you’re a gadget junkie like me then you should have one of these at home, if not use a blender and set on low.
In an herb blender or reg blender combine, vinegar, coconut oil, coconut milk, lime juice, coconut rum glaze, salt & pepper.
Blend on low until desired consistancy
Step 3 – Coconut Mojito Grilled Shrimp.
In a mixing bowl combine coconut oil, coconut milk, coconut glaze, lime zest, lime juice and garlic. Whisk until smooth.
In a medium saucepan, bring marinade to a boil, stir and let sit for about 5 min. This will marry the flavors. Take off stove and let cool.
After the marinade has cooled down, pour over raw shrimp and let marinade for 1 hour. (you can get your skewers and grill ready, maybe clean up your kitchen and put your unused items away. No need to panic, the shrimp will be waiting when your done. 😉 ) Look how pretty that looks…
Now, you’re ready to skew the shrimp! Like I said before, I’m a gadget junkie! So of course I have am in home grill set-up. Arrange your shrimp on skews to your liking.
Place in grill. Cook until tips of the tail are black (but no more) watching the shrimp doesn’t burn or dry out. I cooked mines for 20 min on 400 in my Cusinart grill.
While that’s cooking lets make a salad! 😀
Step 4 – In a large salad bowl combine Arugula, shredded coconut, S&P and 2 tbsp Coconut Mojito dressing.
Once the shrimp is done, you know what to do right? ;p I hope you guys enjoy this recipe! Please leave a comment on the comment box. <3 Ciao!