Today I am honored to be guest posting at Marx Foods blog. Marx Foods, a gourmet food distributor, has been a source of inspiration for quite a few of my recent creations. Thanks to their samples, I've discovered Szechuan buttons, world's hottest Ghost pepper chilies, Smoked Serrano chilies, and many other chilies I've already cooked with and still experimenting with.
Today's recipe features Thai chilies, also called Bird chilies. Thai chilies are very hot, only third down on the Scoville scale below Ghost Chile Peppers and Habaneros. I used these chilies to make a spicy coconut-crusted shrimp.
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