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1
SHRIMP:.
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2
Heat a grill or medium saute pan over medium-high heat.
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3
In a small bowl, toss the shrimp with olive oil and season with salt and pepper.
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4
Add the shrimp to the pan and cook until firm and opaque, about 2 minutes per side.
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5
Remove from heat and slice in half lengthwise; set aside to cool.
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6
Lay the collard green squares flat on a tray.
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7
Divide the shrimp halves among the greens and top each shrimp half with a sprinkle of toasted coconut, some peanuts and ginger matchsticks, and a few rings of chile.
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8
TOAST COCONUT:.
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9
Preheat oven to 350 degrees F.
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10
Spread the coconut evenly on baking sheet and toast in the oven until the coconut turns golden brwon, about 20 minutes, stirring after 10 minutes to toast evenly.
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11
Remove from oven and set aside to cool completely.
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12
(*TIP: store in an airtight container, for best flavor, use within a week .
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13
).
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14
GUAVA SAUCE:.
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15
Combine the guava paste with 2/3 cup of cold water in a small saucepan over medium heat; simmer for 2 minutes.
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16
Let cool completely.
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17
Store the guava sauce, covered, in the refrigerator for up to 1 week - Tip**.
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18
Whisk with a tablespoon or two of water before serving to bring to desired consistency, if needed.
