Hurricane Shrimp

From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL. I like that each shrimp looks like a little hurricane.

• Ready In: 23 mins
• Yields: 14 Shrimp

Ingredients

• 1⁄3 cup  sweet coconut milk
• 2  tablespoons lime juice
• 1  teaspoon garlic, minced
• 1  teaspoon  red chili pepper flakes
• 1  teaspoon cumin, ground
• 1⁄2 teaspoon  coriander, ground
• 1⁄4 teaspoon white pepper, ground
• 1  lb shrimp (13-15 with tails will work)
• 8  ounces  wheat, shredded & thawed (Kataifi or shred your own Phyllo)
• 1  mango, sauce Mango Sauce Nice and Tart With Sriracha (Or Without)

Directions

1. Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
2. Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
3. Preheat oven to 400°F.
4. Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
5. For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
6. His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
7. I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
8. Serve with Recipe # 481797 as a dipping sauce.