Preparation

1. Wash the shrimp tails under running water, remove the legs and the shell leaving the final part of the tail. Devein the shrimp by making a shallow cut on the back of the shrimp and remove the intestine. Rinse the peeled and deveined tails under water and set aside to drain.
2. Wash and chop the scallions, peel and chop the garlic and remove the seeds from the hot pepper.
   Wash and trim the zucchini. Cut it in half lengthwise and then into slices.
   Heat a skillet and sauté the scallions with the olive oil for 2-3 minutes over medium-low heat. Add the garlic and the hot pepper and sauté together for another minute. Add the sliced zucchini and sauté for a couple of minutes with the scallions. Add the white wine and simmer to reduce. Pour the coconut milk and add the Bauer organic turmeric stock cube, crumbled. Stir to dissolve the stock cube and add the shrimp tails. Cover with a lid and cook for about 4-5 minutes, until the shrimp tails are cooked.
   Serve with a sprinkling of fresh chopped parsley.

Suggestion: Shrimp with turmeric and coconut are excellent when served with boiled rice.