• Set up a charcoal or gas grill for a 400 degree, or high, grate temperature with and area of the grill for indirect cooking. This means that the flame or coals would not be directly below that portion of cooking area.

Peach Sweet Chili Dipping Sauce

• Add all of the ingredients to a small sauce pan.
• On medium heat, stovetop or grill is optional, bring to a low boil and simmer for 2-3 minutes.
• Using an immersion blender, potato masher, or fork to macerate the peaches to the desired smoothness in the sauce consistency. Serve warm or chilled.

Coconut Sticky Rice

• Heat a 9 or 10" cast iron skillet over the flame or charcoal on the grill.
  
• First add the butter and when melted, add the uncooked rice.
• Sauté the rice over a high heat for 3-5 minutes, stirring frequently, until the rice begins to brown.
• Remove the skillet from the direct heat to the indirect cooking area of the grill and add the water, coconut milk, and salt.
• Cook indirectly with the grill lid closed, stirring occasionally, for 20-30 minutes, or until the liquid is absorbed and the rice is tender.

Crispy Grilled Coconut Shrimp

• Using three bowls, dip each shrimp into first the flour, salt, and pepper bowl. Next, into the beaten egg bowl. Finally, into the bowl containing the toasted coconut, panko, cilantro, and second salt portion. Press each side of the shrimp firmly into the coconut/panko mixture to create the maximum crust.
  
• Repeat the process to coat all the shrimp, resting them on a cooling rack or baking sheet until ALL of the shrimp are ready to be cooked.
  
• Place the prepared shrimp on well oiled, indirect heat, grill grates. Close the lid and cook for 6-10 minutes or until the interior of the shrimp is opaque, and not translucent. These coconut shrimp do not need to be flipped.
• Serve with Peach Chili Dipping Sauce, Coconut Rice, and Summer Peach and Tomato Chop Salad if desired.