Quick Crack Coconut with Grilled Shrimp and Spicy Tropical Fruit Salsa
By Chef Tom Fraker


6 large Shrimp, peeled and deveined
2 Limes, juiced
2 fresh Mangos, peeled and diced small
8 fresh Strawberries, diced small
½ Red Onion, diced small
1 Asian Pear, cored and diced small
1 Jalapeno, seeded and diced small
1 Red Fresno Chile, seeded and diced small
½ cup Fresh Cilantro, chopped
½ Melissa's Jicama, diced small
6 each Melissa's Key Limes, juiced
To taste Kosher Salt and Freshly Ground Pepper


Prepare a hot grill.

Rinse the shrimp under cold water and place in a bowl. Add the lime juice and Pico de Gallo and toss. Let rest for 5 minutes.

Grill the shrimp until they become completely opaque. This will take 1-2 minutes per side. Remove from the grill and set aside to cool.

Over the sink, gently crack the coconuts in half and drain the water. Set aside.

In a large mixing bowl, combine the mango and the rest of the ingredients. Gently stir to incorporate. Place some salsa in each coconut halve, top with a shrimp and serve.

Salsa yields about 4 to 5 cups. Refrigerate the remaining salsa for another use such as chips and salsa, crab cakes, etc…

Servings: 6

Note: For the photo, we used dry ice to give it a tropical “foggy” effect.