Coconut & Ginger Shrimp
Saute some fresh ginger and garlic in some organic coconut oil over medium heat in your cast iron skillet.
Turn off the heat, cover the pan and let sit for about 10' while you steam or saute up some of your favourite leafy greens!
Use shell on shrimp (like skin- on poultry, this will elicit a more moist finished product), that you have sliced down the back to allow for easier removal while dining.
Right before you're ready to serve, turn the flame back to medium and add in the shrimp.
Cook briefly, until pink, just a few minutes, sprinkle with green onions and serve: