I snatched this yummy-sounding recipe up KYH, 'cause I'm sure gonna try it before long- thanks for sharing!

Tonight though, for my sister and bro-in-law I ended up making coconut shrimp (coconut chicken tenders for my niece and nephew since they won't eat seafood).

The tempura idea crossed my mind so I bought some peanut oil... but then I went and forgot to open a can of seltzer water this morning so couldn't make my tempura batter afterall.

Just butterflied the HUGE shrimp, dusted in flour, dipped in eggwash that had a wee bit of coconut extract added, and pressed into flaked coconut and deep-fried them in the oil. FANTASTIC! Had a mango & some fresh pineapple on hand so made a tropical relish/salsa to serve alongside, then had jasmine rice and snow-peas along with. A yummy, yummy meal!

Sounds yummy, Chubbs. Friend Wife is a big fan of coconut. And, it goes without saying, shrimp. So maybe I'll do that for her some night this week.

Got a question I never thought of before, though. What's the difference between a relish and a fresh salsa?

That sounds just fabulous Kevin! I love cocnut fr. shrimp!!! And the salsa sounded just wonderful, you need to share that recipe for sure I would love it please!

Brook, without looking it up to see if there are truly specific differences, my thought is that a relish and a salsa are essentially the same. Some think of relish as being a cuke product, but then we're all familiar with onion relish, corn relish... Would the defining factor of a salsa require chilis? I make a blueberry relish for grilled salmon that's yummy, and a real winner- and pretty too.

My tropical salsa/relish last night (Sorry Cathy- I rarely measure!) was 1 diced mango, aprox. 1/3 c. diced fresh pineapple, 2 chopped spring onions, half a sweet red bell pepper, half a sweet green bell pepper and a large fresh jalapeno- all diced, a dash of salt, a pinch of jerk seasoning, a generous grating of cardamom, a squeeze of lemon and a squeeze from the honey-bear. It paired nicely with the sweet, crunchy shrimp- and with my super-finicky sister, trying unfamiliar things is risky, but if one goes SWEET she tends to like that...

You may be right about the chilies, Kevin.

I just looked up a whole bunch of relishes in the Ball Blue Book and my recipe files. Conspicuous in their absence are chilies. Lot's of sweet peppers used, of course. But nothing on the hot side.

The only exception I've found is Mama Hall's Green Tomato Relish, which is the best of that breed, IMO. It calls for chilies as an optional ingredient.