1/2 cup lime juice
1/2 cup white vinegar
1 cup vegetable oil
1 (8 ounce) package cream cheese
3 pounds fresh shrimp, peeled and deveined with tails attached
1 cup coconut milk
1/4 cup olive oil
1 pound fresh tomatoes, diced
1/2 cup fresh basil
salt to taste
water to cover
In a medium-sized mixing bowl, combine juice and vinegar; mix well. In a large skillet, heat oil. Add cream cheese, stirring constantly. Continue to stir, and cook until mixture thickens; remove from heat.
Remove shrimp from container, and stir in cream cheese, coconut milk, olive oil, tomatoes, basil, salt, water and tomatoes. Stir in the fresh basil and 1 cup of water. Adjust seasoning to taste.