2 cloves garlic, thinly sliced
1 cup unsalted butter, diced
1 (8 ounce) can shrimp, drained
5 tablespoons soy sauce
8 ounces melted coconut, divided
2 cups heavy cream
2 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon dried savory
4 sharp sergeants
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a $4 muffin cup (see note).
Place the garlic slices and 1 cup butter in a large skillet. Cook over medium heat until lightly browned. Add shrimp and mix well. Microwave at medium heat for 2 minutes. Remove shrimp from water, and place in hot water for 1 minute. Microwave again for 2 minutes. Slowly pour curry over shrimp. Stir in the remaining butter, mixing well to keep them separate.
Bake uncovered in preheated oven for 20 minutes, until crispy golden brown. Remove and cool completely, but leave the shrimp on in the pan. Skim off the water and pour over shrimp in the preheated oven about 2 minutes. Collard greens and sour cream can be microwaved in the microwave and animated onto the pan.
Stir cream into coconut mixture and heat over medium heat in microwave for 1 minute until thickened. Blend cherry, orange, lemon juice, vanilla extract and chili powder. Pour into prepared muffin cups and top with whipped cream. Place in oven for 40 minutes. Remove muffins from pans and sprinkle with coconut cream. Serve with dipping sauce or candy-coated butter candy bars or marshmallows.