Mango Lada

INGREDIENTS:

• 4 ounces pureed fresh mango
• .5 ounce coconut milk/creme de coconut
• .5 ounce pineapple juice
• 1 table spoon condensed milk (optional)

METHOD:
Blend the pureed fresh mango, coconut milk/crème de coconut & pineapple juice. Add 10 cubes ice & blend again till smooth. Add condensed milk to sweeten if needed.

Tropical Coconut Chicken

INGREDIENTS:

• 4 boneless, skinless chicken breast halves
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large egg -- slightly beaten
• 1 teaspoon water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup firmly packed, flaked coconut

METHOD:
Place chicken between two pieces of wax paper and gently pound to 1/4-inch thickness. In small bowl, place egg, water, salt and pepper; stir to mix well. In shallow dish, place coconut. Dredge chicken, first in egg mixture, then in coconut, pressing to coat well. In large non-stick fry pan, place olive oil and butter over medium heat. Add chicken and cook.

Papaya Garlic Shrimp

INGREDIENTS:

• 3 tbsp. butter
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 tsp. dried thyme or 1 sprig fresh
• 1 lb. medium shrimp, shelled, deveined (may leave tail portion on)
• Half a medium papaya, chopped into 1/2" chunks (can use a bit more or less if you desire)

METHOD:
In a saucepan, melt butter. Sauté garlic and onion. Once sautéed, add papaya and thyme, stir until papaya just begins to get mushy. Pour mixture into a bowl and then sauté shrimp in the same saucepan (with a little more butter) for a couple of minutes. Finally, add the papaya/garlic/onion mixture back in for another 5 minutes on low heat till shrimp is cooked. Serve over rice or with noodles.