Start by preparing the Salsa:

• 1 green onion, chopped
• 2 Tbsp red bell pepper, diced
• 1/2 lime, diced
• 1/2 orange, diced
• 1/4 tsp scotch bonnet pepper (there's that ingredient we love so much!), finely minced (or may substitute jalapeno)
• 1/2 cup ripe mango, peeled and diced
• 2 Tbsp parsley, chopped
• 1 tsp sugar
• Salt to taste

Combine all the ingredients. Check for salt and hot pepper -- you might want more a lot more. You can get this part of the recipe out of the way up to 4 hours before the main event.

Combine the following ingredients in a bowl and set aside:

• 1 large garlic clove, minced
• 2 Tbsp fresh ginger, peeled and finely grated
• 1 Tbsp fresh lemongrass, finely minced
• 1 tsp lemon juice
• 3 Tbsp canned, unsweetened coconut milk
• 1/4 cup shredded coconut, finely chopped
• White pepper to taste

Prepare your shrimp:

1. Peel, devein and remove the tails of 24 LARGE SHRIMP.
2. Heat 2 Tbsp CANOLA OIL in a large saute pan and quickly sear prepared shrimp on each side, cooking about half way.
3. Add reserved coconut mixture, stir to combine.
4. Cook about 2-3 minutes.
5. Serve with Mango-Citrus Salsa.

See, that wasn't so bad. The shopping is more of a challenge than the actual preparation. Just think how impressed three of your closest friends will be (this does serve 4 quite generously as an appetizer). Enjoy, enjoy.

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