Recipe

		Chicken & Shrimp in Caribbean Coconut Curry Sauce
		Serving Size - 8
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

8 Boneless Skinless Chicken Breasts

1 1/2 Lb Medium to Large Shrimp

2 Cups Canned Cream of coconut (such as Coco Lopez)

1 1/2 Cups Fresh Lime Juice

9 Tsp. Minced Green Onions

6 tsp. Curry Powder

1 1/2 tsp. Cayenne Pepper

1 1/2 tsp. Salt

Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.) Next place chicken breast and peeled shrimp into separate bowls and add 1/4 of the sauce in each bowl and let marinate for 2-3 hours. Set remaining 1/2 of the sauce aside to serve over cooked chicken & shrimp at the table. Remove chicken and shrimp and place on grill. Brush with sauce used in marinating the chicken and shrimp during grilling. Serve chicken and shrimp with the 1/2 sauce that was set aside earlier.