From the April/May 2017 issue
Serves 4

Ingredients

For the shrimp:

  • 1/4 cup canned coconut milk (full fat)
  • 1/4 cup water
  • 1/4 cup fresh orange juice (from about 1 orange)
  • 2 TBSP fresh lime juice (from about 2 limes)
  • 1 TBSP hot sauce
  • 2 tsp coconut aminos
  • 1 pound large (31-40 count) shrimp, peeled and deveined

For the avocado cream:

  • 2 medium ripe avocados, pitted
  • 1/2 cup canned coconut milk (full fat)
  • 1/4 cup extra-virgin olive oil
  • 2 TBSP fresh lime juice
  • 2 TBSP fresh parsley or cilantro
  • 1 tsp honey

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