I created a rich and creamy Coconut Cream Sauce that is the perfect compliment to sweet and succulent shrimp, savory vegetables and fresh pineapple. I add the crunch of macadamia nuts and the spicy fragrance of fresh basil for the perfect sandwich served on Kings Hawaiian Original Hawaiian Sweet Dinner Rolls!
To create the Coconut Cream combine egg yolks, salt, lime juice, sugar and shredded coconut in a small sauce pan. Over low heat, constantly whisk until cream comes to a low boil and sauce begins to thicken. Remove from heat and continue whisking for about 30 seconds until thick and creamy. Cool completely in refrigerator, about 20 minutes.
In a large mixing bowl, combine shrimp, green onion, red bell pepper, jalapeño, lime zest and basil leaves. When ready to eat, stir in Coconut Cream.
To serve, fill bun with a scoop of shrimp salad, top with a few pineapple tidbits, a sprinkle of macadamia nuts and a piece of lettuce. Perfect for a light summer lunch or dinner, also great served at parties!