2 lb of fresh scampi
3 tbsp. Of grated coconut
8 minced garlic cloves
1 cup of coconut cream
1 tbsp. Of fresh, grated ginger
Preheat the oven to 360Â° f. Cut the scampi back and remove the intestinal thread. Do not remove the head or shell.
Spread the coconut on a baking tray and heat it for 10 min until it turns golden. Place the coconut cream, garlic and ginger in a saucepan and bring them to a boil.
Add the scampi, reduce the flame and boil for 5 min or until they are cooked. Season everything to taste with black pepper and salt and garnish with the toasted coconut and coriander leaves.