Coconut Caramel Shrimp

Spring is the time of year when new cookbooks land. (Fall is the other.) I check out a lot of them, buy them or get review copies, cooking and baking from them. But it’s always interesting when one cookbook comes along, and as I’m reading through it, I realize that I want to make every single recipe in it.

But I should backtrack for a moment. A few months ago, I was sent a preview of Vietnamese Food Every Day: Simple Recipes for True, Fresh Flavors (for a back cover quote), and as I was paging through the PDF, I found myself mentally bookmarking all the dishes that I wanted to make. So I was thrilled when the actual book finally landed in my lap, or in my kitchen, and decided to start with the Coconut caramel shrimp. I mean, with a name like that, how could I not?