Tuesday

South Pacific shrimp (recipe in the comments)
Coconut rice (recipe in the comments)
Cucumber and lime salad

Hot tea
Chocolate covered raisins
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This is a recipe we first had with our friends K & A (from California). K & A are kindred spirits in the cooking department and have often inspired me (memorable contributions include crockpot ribs, grilled pizza, Asian cole slaw, moussaka pie, and Abruzzi-style lamb sauce - stay tuned!). This though is a true favorite. It's easy to put together, has wonderful rich flavor, is good for you, and with our rice recipe you don't end up with stray coconut milk left over afterwards! I'm excited to see T's reaction tomorrow. As we're now located rather far from K & A, we don't get to sample their cuisine as often as we'd like, but M got a quick visit in when he was in CA last week and we hope to see them for a more extended vacation together this March. Posts from our RV trip are sure to appear. I hope they have wi-fi in Anza-Borrego ;)

Prep Notes
Difficulty: Easy
Chopping: Jalapeños, ginger, garlic, cucumbers
Time: 45 minutes (15 of which is marinating)
Make ahead: All of this is best done last minute.

Reaction
J: "This was even better than usual. I wish I knew what we did :)"
M: "A tropical indulgence."