Instructions:

Mahi Mahi's Hawaiian Shrimp and Chicken

Source: by: Chef Rob Reper - Mahi Mahi's, Virginia Beach - 13News Lunchbreak Wednesday, May 2, 2001

1 1/2 ounces olive oil
5 (26-30 count) shrimp, tails on
1 (5 ounce) boneless, skinless chicken breast, grilled
1/2 ounce garlic, minced
2 ounces julienne vegetables (carrots, zucchini and yellow squash)
2 ounces snow peas
8 ounces coconut broth (recipe follows)
1 tablespoon butter
6 ounces rice
1 fresh coconut, cut in half, reserve milk
1 tablespoon toasted coconut
1 tablespoon chopped fresh parsley

Sauce
1 can coconut milk and reserved milk from coconut
1/2 cup chicken stock (broth)
1 teaspoon chipotle paste
1 teaspoon Chirachi hot sauce
1 tablespoon lemon grass, sliced
Salt and pepper to taste