In an air tight container, mix shrimp with Lime Chipotle Marinade. Cover and refrigerate until ready to use.

For the rice-Preheat large pot over medium high heat. Melt butter and stir in rice to coat. Stir in salt, pepper, sugar and bay leaf. Pour stock into pot and bring to boil. Cover and reduce heat to low until rice has softened completely, 20-30 minutes. Once cooked, remove from heat, stir in almonds and coconut. Keep rice covered to stay warm until service.

To cook the shrimp without breading-Preheat large skillet to medium high heat. Add about 2 tablespoons of olive oil to the pan. Place shrimp into hot pan in one even layer. Cook about 2-3 minutes per side or until shrimp turn pink and opaque. Remove from heat and keep warm.

To cook shrimp with breading-Preheat large deep skillet to medium high to high heat with 3/4 inch oil. In shallow dish, combine cornmeal, coconut, salt and pepper together. Dip shrimp into mixture, being sure to coat well. (The marinade acts as a really great glue for the breading so be sure to not wipe any of it off!) Place coated shrimp into hot oil and cook 2-3 minutes per side until shrimp are pink and opaque and breading is golden brown. (*You're going to want to have the oil hot enough for the shrimp to sizzle when they hit the pan, but not so hot that they burn before they cook. You can test one shrimp at first and adjust your stove accordingly.) Remove shrimp to paper towels, sprinkle with salt and keep warm.

To make the coconut sauce-Mix coconut milk with sugar and lime zest. That's it!

For assembly-Scoop desired amount of rice into bottom of a butter lettuce leaf. Top with pineapple, jalapenos, cilantro, shrimp, sauce and more lime juice if desired.