Ingredients Jump to Instructions ↓

  1. 2 medium carrots, cut into 1/2-inch pieces

  2. 1 small red onion, chopped

  3. 1 small sweet yellow pepper, cut into 1-inch pieces

  4. 1 small fresh beet, peeled and cut into 1/2-inch pieces

  5. 4 teaspoons olive oil

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1/4 teaspoon ground cumin

  9. 1/4 teaspoon ground cinnamon

  10. 1/8 teaspoon ground ginger Dash ground allspice

  11. 8 uncooked large shrimp, peeled and deveined

  12. 3 tablespoons all-purpose flour

  13. 2 egg whites

  14. 1 cup flaked coconut Oil for deep-fat frying

  15. 1/3 cup pineapple preserves

  16. 1-1/4 teaspoons cider vinegar

  17. 1 teaspoon butter Dash cayenne pepper

  18. 4 Bibb lettuce leaves

  19. 4 slices fresh goat cheese

Instructions Jump to Ingredients ↑

  1. In a foil-lined 15-in. x 10-in. x 1-in. baking pan, place the carrots, onion, yellow pepper and beet; drizzle with oil. Sprinkle with salt, pepper, cumin, cinnamon, ginger and allspice; toss to coat. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring once. Meanwhile, make a slit down the outer curve of each shrimp, starting with the tail; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour, dip into egg whites, then coat with coconut. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. In a microwave, heat the preserves, vinegar, butter and cayenne until preserves and butter are melted. Stir until smooth; drizzle over vegetable mixture and toss to coat. Place 1/2 cup vegetable mixture on each lettuce leaf; top with shrimp and goat cheese. Fold lettuce over filling. Yield: 2 servings.


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