JALAPENO STUFFED SHRIMP w/ PINA COLADA SALSA

Jalapeno stuffed shrimp, wrapped in bacon and plantain, served with coconut and pina colada salsa.

JALAPENO STUFFED SHRIMP
12 Shrimp
12 Slices yellow Plantain, not to ripe
2 Jalapeno peppers
Salt & Pepper to taste
6 Slices of bacon
Flour
Coconut oil for Frying

Peel shrimp, devein and leave tails on.  Slice plantains on a slicer, the long way.  Cut jalapenos into strips.  Season shrimp with salt and pepper.  Stuff center of each shrimp with jalapeno and wrap each in single layer of bacon.  Cover with slice of plantain and skewer with bamboo stick.  Dust with flour.  Fry in coconut oil over medium heat.

PINA COLADA SALSA
4 ounces grated coconut, or coconut flakes
6 ounces diced pineapple
1/2 ounce spiced rum
2 Tbsp. lime juice
1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped cilantro
2 Tbsp. chopped mint leaves

Roast coconut in dry skillet.  Add pineapple and roast 1 more minute.  Add rum and lime juice and remove from heat source.  Add jalapeno, cilantro and mint leaves; serve chilled.

CURRIED STAR FRUIT
1 Tbsp. diced onion
1 Tbsp. diced green pepper
2 Tbsp. coconut oil
1 Tbsp. curry powder
1 Star Fruit cut into slices
1 tsp. diced ginger
Salt & Pepper to taste

Saute onions and green pepper in coconut oil.  Add curry powder and simmer on low fire for 3 minutes.  Add start fruit and saute for 2 more minutes, if it gets too dry, add a little water.  Add ginger, and salt and pepper to taste.  Serves 1-2

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