Add squash, water, a pinch of salt, sugar, coconut milk ... about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes. Serve over steamed rice.

You can probably find both Mai Tais and coconut shrimp on the same menu at many bars and restaurants, so the pairing makes sense. A Mai Tai mixes rum, a rich spirit, with ingredients like lime ...

2. Add rum and flambe shrimp with lime juice and simmer for about 1 minute. 3. Remove the shrimp from the pan and set it aside. 4. Add the coconut milk, 35 per cent cream, and lime zest to the pan ...

and serve with lime wedges. For an Asian-inspired twist on this recipe, simply skip the Cajun seasoning and coat the shrimp ...