Shrimp Adobo in Coconut Milk

1/2 cup white vinegar
1/4 cup water
1/8 teaspoon freshly ground pepper
1 tablespoon finely minced garlic
patis (fish sauce) or salt to taste
1 pound large fresh shrimps, unshelled
2 twelve-ounce cans coconut milk

In a medium-size stockpot, prepare the marinade (vinegar, water, pepper, garlic and patis or salt). Add shrimps and let stand for 1 hour. Cook in the same pot with the lid off, turning the shrimps often, until the pot is almost dry. Stir in the coconut milk and allow the sauce to thicken. This takes about 20 minutes.

Serves 2.