Sunday, April 14, 2013

Lemon Coconut Asparagus & Shrimp

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Happy Sunday Everyone!
Hope the weather is improving where you are. Its been extremely warm here in California the last 3 days. Were talking Mid 80s! I personally dont like warm weather. I am a Rain & Clouds kinda girl. 
I miss the fall & winter when spring is even mentioned. 
Anywho. There are some upsides to warm weather. And that would be... seasonal VEGGIES! 
Case in point....Asparagus. 
There are a few different types of asparagus, (I just learned this , this spring) and I bet they're all delicious.
 I however stuck to what I know, which is the thick long asparagus.

I had  originally intended to make some coconut lime shrimp skewers from a recipe I found on Pinterest, since my husband was grilling tri-tip,  but when I got home from the store yesterday I realized id forgotten the lime & coconut milk. (Insert  Harry Nilsson song here) 
Then i re-read the recipe and it calls for at least an hour of marinading so I scratched it. 
Im glad i did though because I came up with this recipe in a matter of 5 minutes using what I had on hand . Now for this one i didnt measure anything out . It was mostly drizzles. Im not exactly what you would call a technical cook but what I lack in measurements ,i made up for in taste!   
  Hope you enjoy it as much my kids & I did! 

Preheat oven to 400 degrees
I also toasted some coconut ahead of time and rolled them in it before it was served.
We really love our coconut


Ingredients
1 stalk of thick asparagus
Large Peeled & deveined shrimp ( About 20 of them)
Lemon Juice (drizzle to taste) 
Olive Oil (drizzle to taste) 
Pinch of Coarse Sea Salt
Honey (drizzle to taste) 
Balsamic Vinegar (drizzle to taste) 
Sweet Coconut Flakes (a handful)

Place asparagus on cookie sheet and separate.
Spread shrimp throughout
Drizzle liquid ingredients to your own taste
Spread coconut flakes as even as ya can across the asparagus

Bake on 400 for about 20 minutes or until Asparagus is tender but firm. 
Serve Immediately.

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