Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SLAW***
   1                    fresh coconut -- shell removed*
   1      pound         granny smith apples -- halved and cored
   1      small         red bell pepper -- julienne
   1      teaspoon      cumin seeds -- toasted, finely
                        -- ground
   2      tablespoons   fresh lemon juice
   1      bunch         cilantro -- coarsely chopped
   2                    jalapeno peppers -- seeded and chopped
   2      cloves        garlic -- finely chopped
   1      tablespoon    salad oil
                        salt and pepper -- to taste
                        ***SHRIMP***
  12      large         shrimp -- (about 1 pound)
                        salt and pepper -- to taste
   2      cups          macadamia nuts -- lightly toasted
   2      tablespoons   flour
   2      tablespoons   clarified butter
   1      tablespoon    extra-virgin olive oil

Preparation:

*(or 3/4 cup shredded coconut, preferably unsweetened) 1. To prepare the slaw: Shred the coconut and apples. Combine in a bowl with the red pepper. 2. Add the cumin, lemon juice, cilantro, jalapeno peppers, garlic, oil, salt and pepper. Toss well. 3. To prepare the shrimp: Shell, then butterfly the shrimp open by making a deep cut on the top from head to tail; remove the vein. Season shrimp with salt and pepper. 4. Grind nuts and flour until roughly chopped. Coat shrimp with nut mixture. 5. Heat a heavy skillet on low heat. Add clarified butter and oil; melt and combine. Turn up the heat to medium-low. Sear shrimp, turning once, until golden and cooked through. (Do not let the pan get too hot as the nuts burn easily.) 6. Serve the shrimp over the coconut slaw. From Chef Jeffrey O'Brien, Head Chef at the Washington State Convention and Trade Center, Seattle, Washington