Coconut and Apricot Shrimp (Spain)

16 extra-large shrimp, peeled and deveined
1/2 cup butter, softened
2 dried apricots, finely chopped
1 tablespoon coconut milk

Clean, devein and butterfly shrimp. Set the shrimp to the side keeping them chilled.

Mix softened butter, chopped apricots and coconut milk in a small bowl. Fill the center of the butterflied shrimp with the butter mixture. Bake in a dish sprayed with cooking spray at 400 degrees F until the shrimp have become opaque in color and the tops have browned. This should take about 12 minutes. Watch carefully so the butter does not burn.

Sauce for the Shrimp:
Juice of 4 blood oranges or 1 1/2 cups regular orange juice
3 tablespoons balsamic vinegar
3 tablespoons brown sugar
1/4 cup coconut milk

Reduce this mixture to about one-third the original amount. The mixture will become similar to pancake syrup in consistency. Remove from heat. Before serving the reduction sauce, add:

1/2 cup coconut milk
Melted butter drained from the cooked shrimp
1/4 cup additional butter
1/4 cup apricot jam

Remove the hot shrimp from the serving dish, spoon the reduction sauce over the shrimp and serve.

Serves 8.