red onion, chopped 2 garlic cloves, chopped 1/3 cup shredded sweetened coconut 2 TBS lime juice 1/3 cup fresh cilantro, chopped + more for garnish 1/4 cup olive oil 1/3 cup lower sodium soy sauce 1 pound large raw shrimp, peeled and deveined 1 zucchini, sliced in half and then into 1/2 inch moons 1 summer squash, sliced in half and then into 1/2 inch moons 2 cups corn kernels (frozen is fine) heavy duty aluminum foil rice or quinoa for serving
sheets of heavy duty aluminum foil (at least 12 inches long), lay each out on the counter, then add a fourth of the vegetables (zucchini, squash, and corn) to the center of each sheet. Then add a fourth of the marinated shrimp on top of the vegetables. Bring up sides of foiling and roll over a few times, then press the sides together and roll so the packet is sealed. You want to make sure there is room left in the packet for air to flow around the food. Reduce grill heat to medium, then place packets on the grill. Cover and cook for 5 minutes over medium heat. Using an oven mit or heatproof mit, grab the packets by the top and gently shake. Place back onto grill and allow to cook for 2-3 more minutes. Remove from grill, carefully open packets (steam will be coming out and it's HOT), and serve over rice or quinoa (or by themselves!).
I thought up the recipe for this CocoNut Cranberry Fudge (aka. White Chocolate Fudge with Coconut, Cranberries and Macadamia Nuts – just thought it was a little bit too long of a title) a wee while ago and finally got around to making it
Cover the top with foil if over-browning. Add the coconut flour and chia seeds and mix through. Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut of sliced banana before baking