Jumbo coconut shrimp
- 24 size 13/15 shrimp, peeled
- 30 ml (2 tbsp.) vegetable oil
- 30 ml (2 tbsp.) Odessa coconut salt
- 125 ml (½ cup) homemade mayonnaise
- 60 ml (¼ cup) coconut milk
- 15 ml (1 tbsp.) Odessa coconut salt
- 15 ml (1 tbsp.) coconut vinegar
- Black pepper to taste
- Coat the shrimp with oil and Odessa coconut salt.
- Grill on the barbecue on high heat, 2 minutes per side.
- Combine all the dip ingredients and serve with the shrimp.