Shipwreck Beach, Koloa Kauai HI

2 lbs. large (25 to 30 per lb.) shrimp peeled and deveined
1 tsp. shrimp boil seasoning
3 c. coconut milk (2  400 ml. cans)
3/4 c. orange juice
1 tsp. orange zest
1 small red onion, finely diced
2 garlic cloves, minced
½ green pepper (stems, ribs, seeds removed), finely diced
1 jalapeno chili pepper (stems, ribs, seeds removed), finely diced
3 medium sized fresh plum tomatoes, stems removed, finely diced
1/2 c. chopped fresh cilantro
Red sea salt

In large saucepan, bring 6 cups of water and shrimp seasoning to a boil.  Add shrimp, stirring, and cook just until shrimp are pink and starting to lose their translucency.  Immediately drain and immerse in ice water bath to stop cooking process.  Store shrimp chilled and covered until ready to add to sauce.
In 2 qt. saucepan, heat coconut milk to boiling.  Continue to boil to reduce the volume by half.  (This is time-consuming and can be done in advance.) Add orange juice, zest, onion, garlic, peppers, tomatoes and cilantro and simmer 10 mins.  Season with red salt to taste and additional orange juice.  Add shrimp and cook, stirring, until shrimp are warm.  Serve warm over steamed rice.

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