Things You'll Need:
- 1 cup coconut milk
- 1 cup chipotle mojo
- 1/4 cup flaked coconut
- 24 Jumbo shrimp, peeled and deveined
- 4 large tangerines
- 2/3 cup pomegranate arils
- 1 medium Vidalia onion, chopped
- 1 Tbsp minced lemongrass
- 1/3 cup sesame seeds
- Pinch of salt
- 4 bamboo skewers
- Additional pomegranate arils for garnish
- Chopped cilantro (optional)
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Step 1
In a large bowl, combine the coconut milk, chipotle mojo, and flaked coconut. Stir in the shrimp and allow to marinate for 1 hour.
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Step 2
When you are nearly done marinating the shrimp, prepare the relish. Slice off the top of each tangerine (reserve the tops), spoon out the flesh (keeping the shells intact), remove the seeds, and chop. In a bowl, combine the chopped tangerine with the pomegranate arils, the onion, and the lemongrass. Spoon the relish back into the tangerine cups.
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Step 3
Toast the sesame seeds in a heavy pan until golden. Allow to cool and pulse the seeds along with the salt in a processor or spice grinder until coarsely crushed. Spread the crushed seeds on a shallow plate.
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Step 4
Thread six shrimp on each skewer and grill for a minute or two until just cooked. Immediately dip both sides of each skewer into the crushed seeds.
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Step 5
To serve, place a tangerine cup on each plate. Lean a shrimp skewer against the cup, using the reserved tangerine top to hold the skewer in place. Sprinkle the plate with additional pomegranate arils.
