1. Place shrimp and lime juice in large bowl; refrigerate 1 to 2 hours.

2. In medium pot, bring beer to a boil, add shrimp and lime juice; return to boil and cook approximately 1 to 2 minutes, until shrimp is firm.

3. Remove shrimp and briefly plunge into ice water.

4. Place shrimp in strainer and cover with ice until shrimp is chilled.

5. Peel and devein shrimp, leaving the tail intact; refrigerate until ready to serve

6. Heat oil in large sauti pan over medium heat.

7. Sauti garlic 1 minute, add onion, jicama, mango and pineapple; sauti 2 minutes, add juice, coconut milk, tequila and saffron, and cook for 5 minutes.

8. Reduce heat to low, cook for 2 minutes; stir in jalapeqo, continue to cook, allowing liquid to reduce, approximately 3 minutes.

9. Remove pan from heat and let cool slightly (some liquid will remain at this point, but mixture will thicken upon resting).

10. Stir in cilantro and coconut; refrigerate until ready to serve.

Source: Hannaford fresh Magazine, Holiday 2005