Instructions: Poke 2 holes in 1 coconut. Holding coconut over measuring cup, drain 1/4 cup liquid into cup. Set liquid aside. Reserve remaining liquid for another use. Cut coconuts in half and set aside.

In medium skillet, saute shrimp in oil over medium-high heat 1 minute. Add tomatoes, onions and garlic and cook on low heat 4 minutes. Add orange juice, tequila and coconut liquid and season to taste with salt and pepper. Cook and stir 2 minutes until shrimp turns opaque and is cooked through.

Ladle shrimp and juices into coconut shells.

This recipe yields 4 servings.

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