1T olive oil
1t each of ginger, garlic and powered lime (i've been dehydrating a lot, you can use fresh, you knew that)
1T honey
handful of chopped parsley
sling shrimps in, stir, and place in fridge for an hour or so
heat broiler, sling under, 3 mins each side, scoop out shrimps with juice and put in pretty dish.
...
gratin: sweet pots, sliced 1/4 on a mandolin
can of (rested) coconut milk
2 T chipotle peppers in adobo sauce
salt to taste
pots in an oven dish
zap the chilies with a stick blender
pour 1 1/2 cups of coconut milk s-l-o-w-l-y on chilies (save the water for whatever)
add salt, zap
pour over pots
place dish in water bath and cook at 350 for 1 hour
let it rest for 1/2 hour
...
assemble:
leaves of choice in bowl on table
bowl with gratin on table
shrimps in (yeah yeah, I know, you get it)
small bowl with tiny pieces of chopped up lime, skin on (i used indian pickled lime I made months ago)
shredded coconut
you're done!
self assemble
party fun time!