South Pacific Squeeze Recipes

Steps:

• Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
• Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
• Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
• Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Serve immediately.

Steps:

• Add the gin and Galliano to a ice-filled highball glass; stir.
• Add in 7-UP until glass is about 3/4 full.
• Pour the blue curacao in gently and let it sink to the bottom of the glass.
• Give the glass a little shake.
• Serve with a straw.

Steps:

• Process all in a blender until smooth.