I'll admit it - I love coconut shrimp. There are so many terrible versions out there and I oftentimes regret ordering this guilty pleasure. My absolute favorite is a recipe from a cookbook by the Junior League of Boca Raton - Cocobeer shrimp where the shrimp are dunked in beer batter and dredged in sweet coconut. The dipping sauce is curry based and provides that perfect sweet-savory contrast. I wanted to create that sweet-savory combination in a way that doesn't make you feel guilty for dunking fried food in a creamy sauce. So for this dish I marinated the shrimp in a yogurt-coconut milk mixture seasoned with curry and quickly grilled them. The sauce is made from a mixture of yogurt and mayo, thinned with some coconut milk. This dish hits all the highlights of the original but you won't feel guilty for having more than a few! Plus it is so much easier and cleaner than frying shrimp. <br /> <br />Take a GENEROUS dip of the sauce - it is addictive!!!

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