Hottie Tottie Guest ... Rita

This week my best friend Rita wanted to cook my husband and I dinner (she NEVER cooks) so we were delighted that she wanted to attempt a meal for the two of us (especially because my husband is SO PICKY!). Turns out, he loved every last bite... AND she topped off the night with my favorite Funfetti cake!!!!!!!!

On the menu:
Coconut shrimp with a sweet chili dip
Sweet soy salmon
Blue cheese walnut endive salad (or "very crunchy lettuce salad" as we told my husband)
Steamed rice
Steamed brussels sprouts (for the ladies, husband wouldn't touch)

Aunty Pearl's Coconut Shrimp
Beat 3 eggs and place in a small bowl, combine japanese panko with coconut flakes and place in another small bowl and fill a third small bowl with flour. Leaving the tails on, butterfly raw shrimp (as many as you want) and sprinkle with garlic salt. Heat a shallow pot with vegetable oil (not too hot or the flour panko will fall off). Dip each shrimp in the flour then the egg mixture and last into the panko and coconut. Cook them on each side for about 2 minutes. Serve with sweet chili sauce (We used a delicious one that my sister-in-law Kelly brought us from Singapore).

Meghan's Sweet Soy Salmon
Mix 1 tablespoon (per person eating) soy sauce with 1 tablespoon (per person eating) honey. Place wild salmon on a tin foil lined baking sheet. Pour sauce over salmon and broil for about 10 minutes or until done.

Rita's Blue Cheese Walnut Endive Salad
In a large bowl toss roughly chopped endives with blue cheese chunks, candied walnuts and El Torito's Cilantro Pepita Caesar dressing.

Serve hot and enjoy with Sriracha and Hawaiian Habanero Heat from Kauai :)