National Bitter Melon Council

Salsa
1 Bitter Melon
2-3 tblsp. Olive Oil
1 Green Onion (diced)
3 tblsp. Garlic (diced)
1 lb. Red Tomatoes
2 Jalapeno Peppers
3 Cloves Garlic (unpeeled)
Salt
1 c. Fresh Cilantro
1 ½ tsp. Apple Cider

Shrimp
1 lb. Shrimp (size 13-15)
¼ c. Orange Juice
1 Egg
2 c. Flour
1 tblsp. Baking Powder
1 tsp. Salt
1 tsp. Crushed Red Pepper
14 oz. Coconut
2-3 tblsp. Breadcrumbs
Olive Oil

For the Salsa:
Broil tomatoes 4 inches from heat, 4 minutes on each side. Peel Bitter Melon, seed and core. Dice into small cubes; add cubes and diced garlic to broiling tomatoes and continue to broil until tomato skin bubbles. When tomato skin is bubbly and lightly charred, remove from heat and cool. Peel tomatoes.

In dry cast iron griddle, roast jalapenos and whole garlic cloves on medium heat. Shake skillet and roast until charred (5-10 minutes for jalapenos, 10-15 minutes for garlic). Remove from heat and cool. Remove stems (or stems and seeds) from jalapenos. Peel garlic.

In food processor, blend jalapenos, garlic, and ½ tsp. salt until coarse. Add roasted tomatoes, garlic, and Bitter Melon and a pinch of salt and process until coarse. Add diced green onion, cilantro, and apple cider. Refrigerate.

For the Shrimp:
Mix dry ingredients together and set aside. Beat egg and orange juice together and add to mixture. Stir to make a paste.

Shell and de-vein shrimp. Lay in batter and set aside. Mix 7 oz. of coconut with 1 tsp. breadcrumbs and fluff.

Coat the bottom of a skillet with olive oil and heat on high until hot. Coat battered shrimp in coconut mixture, mixing more coconut and breadcrumbs as you go. Fry 3-4 shrimps at a time, 3 minutes on each side. Remove from skillet and drain on parchment paper. Cook shrimp in the oven at 350 degrees for 10 minutes.

Serve hot with salsa as a dipping sauce.