4 teaspoons of heated coconut oil
2 cups of chopped fresh cilantro
2 teaspoons of fish sauce
1 teaspoon of white wine
1 pound of jumbo shrimp
1 cup of chopped peanuts
Roll the limes on the counter top to make sure that you get all the possible juice out of the lime before slicing them in half. Mix together the juice from two limes along with the fish sauce and white wine. Preheat your grill to high and brush the shrimp with coconut oil on both sides. (I prefer to peel the shrimp ahead of time so it makes less of a mess later on and then just put them on long skewers so they’re easy to flip). Place the shrimp on the grill and lightly season with freshly ground pepper and salt. Grill until shrimp is pink, usually 2 minutes per side. Once the shrimp is done toss it in the bowl that has the mixture you made previously along with cilantro, scallions, and peanuts if you choose. Squeeze the remaining lime over top of the shrimp and enjoy!