- Ready In:
- Boil water and then add shrimp until pink in color.
- Drain and clean shrimp.
- Pound shrimp (until flattened) and place in a large bowl.
- Add salt and lemon juice to your taste.
- Add onions and peppers and mix well.
- Add grated coconut.
- Chill until ready to serve.
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Growing up in Tamuning, I went to fiestas a couple of times a month. They always had shrimp/chicken/beef kelaguen, sometimes almost too spicy to eat (which was the best). I've typically made this with raw shrimp, cut very small to ensure it properly 'cooks' in the lemon juice. Thanks for a great memory, this recipe turned out just fine.
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Hi all I am from Guam an Island in the Pacific Ocean about 8 hours from Hawaii(by plane). I work for the Hospital at Respiratory Care as an Administrative Assistant/EKGs. I love cooking during my days off, especially Chamorro and filipino dishes. I am a dessert freak. My favorite cook book is called ISAn Fina Mangnge which consist of all our island favorite feasta food.