Thai Pork Lettuce Wraps

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1/2 cup sweetened shredded coconut
1 tablespoon salad oil
1/2 cup minced shallots
1/4 cup minced fresh ginger
2 Tablespoons chopped garlic
1 pound lean ground pork
1/3 cup fresh lime juice (I cheat and use bottled)
1/4 cup chopped fresh mint leaves
1/2 cup chopped roasted peanuts
3-4 tablespoons minced fresh hot chili peppers
2-3 tablespoons soy sauce or fish sauce (I used fish sauce)
2 small heads Butter lettuce (I've also used red leaf lettuce and Romaine, although Romaine is a bit messy)

Fry coconut in dry pan until golden brown, about five minutes. Remove coconut from the pan. Add oil to the pan. Cook the shallots, ginger and garlic until soft, about five minutes. Add the pork and brown well. Remove the fat from the pan. Add the lime juice, mint leaves, peanuts, coconut, chili peppers and the soy or fish sauce. Mix to blend well.

Wash the lettuce and separate the leaves.

Serve warm or room temperature.

Serves about 8-10 for appetizers or 4 for a main course.