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The ingredeints of tradtional Thai cuisine, coconut milk, fish sauce, lime juice, ginger and jalapeno, are found in the sauce for this shrimp appetizer.

12 ounces fresh or frozen peeled and deveined shrimp
1/4 cup shredded coconut
1/2 cup unsweetened coconut milk
1/4 cup unsalted, dry-roasted peanuts, chopped
1/4 cup packed brown sugar
1 tablespoon fish sauce
3 tablespoons fresh lime juice
1 tablespoon finely shredded fresh ginger
1 small jalapeno pepper, seeded and finely chopped
1/4 teaspoon salt
30 small romaine leaves

1. For shrimp filling, thaw shrimp, if frozen. In a large saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add shrimp and simmer 1 to 3 minutes or until opaque. Drain. Rinse under cold running water. Drain again. Coarsely chop shrimp (you should have about 1-1/2 cups). Cover and chill.

2. Spread coconut in a shallow baking pan. Bake in a 350 degree F. oven for 5 to 10 minutes or until golden brown, stirring once or twice. Remove from oven. Cool.

3. For sauce, in a small saucepan combine coconut milk, peanuts, brown sugar, and fish sauce. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat about 8 minutes or until slightly thickened, stirring occasionally. Cool.

4. In a bowl combine chopped shrimp, toasted coconut, lime juice, ginger, jalapeno pepper, and salt. Stir in sauce. Cover and chill up to 4 hours.

5. Transfer shrimp mixture to a serving bowl. For each appetizer, place a spoonful of shrimp filling on a romaine leaf. Roll up. Makes about 30 appetizer servings.

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