Comer cuando se bebe ...

Comer cuando se bebe, bebe cuando se come: Eat when you drink, drink when you eat. That is the philosophy of tapas. Tapas is Spain's greatest food innovation with a tradition of friendship and sharing and a ritual that is integral to the Spanish lifestyle.

Tapas food is real food - fresh local ingredients presented with flair. Spain is second only to Japan in fish consumption and some of the finest fish are caught in Spain's coastal waters. Many exquisite shellfish are found along the warm Mediterranean as well.

And while Spanish food is not particularly spicy, tapas - by the small quantity served - are often used to liven up a meal with a hot flavor usually tamed with a glass of excellent Spanish beer or wine in summer or a warm sangria in cooler weather. Tapas. The Spanish version of Eat, drink and be merry!

PEPPER CURRY SHRIMP BROCHETA

18 raw jumbo shrimp, peeled and deveined (approximately 1 pound)

1/8 teaspoon curry powder

1/4 teaspoon fresh ground black pepper

Dash salt

2 garlic cloves

1/2 medium size roasted red pepper (from a jar)

1 whole red hot cherry pepper, stem & seeds removed (from a jar)

1/4 cup unsweetened grated coconut

1/4 cup boiling water

2 tablespoons olive oil

1 tablespoon fresh chopped parsley

In a medium bowl sprinkle shrimp with curry powder, black pepper and salt. Refrigerate for 15-30 minutes. In a second bowl add boiling water to coconut and let sit at room temperature for 10-15 minutes. Puree garlic, roasted pepper, hot cherry pepper, coconut and water mixture in a food processor until smooth. Set aside.

In a large heavy fry pan, heat oil on medium high burner. Add shrimp to hot oil in a single layer. Sear one minute on each side. Stir in pepper puree and reduce heat to simmer for 3-5 minutes until shrimp are cooked through. Spear three cooked shrimp on each of six wooden skewers and serve over lightly sauted arugula or spinach. Garnish with chopped parsley and serve. Provides six individual brochetas.