3T. unsalted butter

1pound large raw shrimp, peeled and deveined

½ C. shredded unsweetened coconut

3/4tsp. curry powder

1/2tsp. salt

 

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Prepare Pear Chutney. Meanwhile, melt butter in skillet. Remove from heat. Add shrimp and coat with butter. Mix coconut with curry powder and salt in small bowl; spread mixture on dinner plate. Press shrimp into coconut mixture to coat all sides. Place shrimp on prepared baking sheet. Roast shrimp 4 minutes. Turn over and roast another 2 minutes or until almost cooked through. Serve with Pear Chutney.

 

Pear Chutney

 

1T. vegetable oil

1jalapeño pepper, seeded and minced

1-1/2tsp. grated fresh ginger

1small shallot, minced

1medium unpeeled ripe pear, cored and diced into 1/2-inch pieces

1T. cider vinegar

1tsp. brown sugar

1/8tsp. salt

1T. water

1T. chopped green onion

 

Heat oil in medium saucepan. Add jalapeño, ginger and shallot. Cook over low heat 5 minutes or until shallot is tender. Add pear, vinegar, brown sugar and salt. Stir in 1 T. water. Cover; cook over low heat 15 minutes or until pear is tender. Add 1 T. water if mixture becomes dry. Stir in green onion; cook 1 minute to soften.