Taste the Olive's Lime in the Coconut Shrimp

1 lb uncooked peeled, deveined shrimp (may substitute thin sliced chicken)

1/4 c. TTOV's Fused Persian Lime EVOO

1/8 c. TTOV's Go Coconuts White Balsamic 

1 TBSP Agave or Honey

2 cloves garlic - pressed

6 green onions, chopped ine

1 TBSP crushed chili pepper flakes

1/8 c. shredded coconut

Combine oil, vinegar, agave and chili pepper in bowl for 5 minutes (may add more oil or vinegar to taste). Warm skillet and add oil vinegar mix to pan. Cook onion and garlic just until fragrant and then add shrimp. Once shrimp starts to turn pink, add the shredded coconut. Saute until cooked and allow moisture to evaporate and start to brown stirring constantly. Salt and pepper to taste. Place on a bed of greens or our delicious Mango Jasmine Rice recipe to serve. Top with a bit of toasted coconut, cilantro and lime zest for the perfect finish.