Coconut Rolls & Garlic Shrimp with Chives

Coconut Rolls

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup grated coconut

Instructions

1. Cream the butter and sugar. Beat in eggs slowly. Mix together the flour, salt, baking powder. Add the flour and milk alternately. Beat the batter smooth. Add coconut and vanilla. Turn into pan. Bake at 350° for 50 - 70 minutes.

Garlic Shrimp with Chives 

Ingredients

1. 1 1/2 Tbsp. The Herbal Garden Fresh Chives, sliced fine
2. 24 large shrimp (15 to 20 per pound), deveined, shells removed
3. Kosher salt to taste
4. Red chili flakes, crushed
5. 2 Tbsp. olive oil
6. 1/2 cup unsalted butter, cut into cubes, chilled
7. 6 cloves garlic, finely chopped
8. 1/4 cup of white wine
9. Zest and juice of 1 large lemon, finely grated

Instructions

1. Lightly season shrimp with salt and chili flakes. Heat the oil in nonstick, heavy-bottomed skillet over medium-high heat. Cook the shrimp about 1 minute on each side or until cooked through. The shrimp will probably have to be cooked in 2 batches. Keep shrimp warm. Add half the butter to the skillet then add the garlic and cook until golden. Add wine, lemon juice, zest and reduce stock by half. Reduce heat and whisk in remaining cold butter, chives and shrimp. Toss and serve with lemon wedges.