Florida

Day 2 was spent at Everglades Natl. Park and in Key Largo.

Here is a recipe from Key Largo inspired by the "Don't stop the cook! Carribean Food" cookbook I got.

Key Largo Lime and Mango Shrimp

Shrimp:

1 lb shrimp, cleaned, and shelled.

1 cup shredded coconut

1 cup breadcrumbs

2 eggs, beaten

1-2 cups milk

oil for frying

Clean and prepare shrimp. Soak in milk for 10-20 minutes. Mix coconut and breadcrumbs. Dip shrimp in beaten egg, then roll in coconut mixture. Fry shrimp until golden brown. Drain on a paper towel.

Dipping Sauce:

1 cup yogurt (Key Lime flavor if possible; otherwise add 1 TBsp of key lime juice extra)

1 Tbsp lime juice

1 cup mango pureed.

Blend all ingredients together et chill. Serve as dipping sauce to coconut shrimp.