1. SHRIMP:. 2. Heat a grill or medium saute pan over medium-high heat. 3. In a small bowl, toss the shrimp with olive oil and season with salt and pepper. 4. Add the shrimp to the pan and cook until firm and opaque, about 2 minutes per side. 5. Remove from heat and slice in half lengthwise; set aside to cool. 6. Lay the collard green squares flat on a tray. 7. Divide the shrimp halves among the greens and top each shrimp half with a sprinkle of toasted coconut, some peanuts and ginger matchsticks, and a few rings of chile. 8. TOAST COCONUT:. 9. Preheat oven to 350ºF. 10. Spread the coconut evenly on baking sheet and toast in the oven until the coconut turns golden brwon, about 20 minutes, stirring after 10 minutes to toast evenly. Remove from oven and set aside to cool completely. 11. (*TIP: store in an airtight container, for best flavor, use within a week .). 12. GUAVA SAUCE:. 13. Combine the guava paste with 2/3 cup of cold water in a small saucepan over medium heat; simmer for 2 minutes. 14. Let cool completely. 15. Store the guava sauce, covered, in the refrigerator for up to 1 week - Tip**. 16. Whisk with a tablespoon or two of water before serving to bring to desired consistency, if needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
