Shrimp Kelaguen With Finadene Sauce

A spicy appetizer (or salad) from Guam. NOTE: They use very hot chilies, so adjust type to your tastes. Also, make sure NOT to use the sweetened baking coconut. Fresh is best. Serve with tortillas or Flour Titiyas

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb medium shrimp, peeled and deveined (head and tails removed)
• 1  small onion, peeled and finely minced
• 2  small  red bird's eye chilies, finely minced
• 1  cup unsweetened coconut, grated (use fresh if possible)
• 3  tablespoons lemon juice (or more to taste)

• FINADENE SAUCE

• 10  medium  jalapenos, stemmed and very finely minced
• 1⁄3 cup soy sauce
• 1⁄2 cup lemon juice
• 1⁄2 cup  chopped onion

Directions

1. Cook shrimp in boiling water until they just turn pink. Drain and run under cold water. Drain again.
2. Chop boiled shrimp into small pieces.
3. In a bowl, mix shrimp, onion, red peppers, coconut and lemon juice (increase lemon juice to taste if needed).
4. Cover and chill for a few hours.
5. Serve on warmed fresh tortillas, or Flour Titiyas, with the sauce on the side. (If using as a salad, pour sauce over shrimp, mix, and serve on lettuce leaves).
6. For the sauce:
7. Mix all ingredients in a bowl.
8. Cover and chill.