Name: Grilled Shrimp With Palapa
Yield: 8 servings
Ingredients: 16 red Thai chiles; 6 dried shiitake mushrooms; 1 fresh coconut or 4 cups dried unsweetened shredded coconut; ¼ cup vegetable oil; 1 bunch scallions, chopped; 1½ heads of garlic, cloves separated, finely chopped; 1 2" piece ginger, peeled, finely chopped; 6 makrut lime leaves, thinly sliced (optional); 3 Tbsp. sugar; 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt; 2 lb. jumbo shrimp, preferably head-on, peeled, deveined; Vegetable oil (for grill); Kosher salt; 2 lemons, halved

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Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime

When Chef Tom (from Bad Saint who developed this recipe) gifted us a jar of palapa, we nearly lost our minds. An insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics, it can be a topping for any grilled or roasted protein.

Recipe notes