For the salsa:
Peel and dice pineapple, red pepper, shallot and combine in bowl, add sugar cilantro, fresh pineapple juice, lemon and lime juice, smoked sea salt to taste. Let rest at room temp for 15 minutes, remove ½ the marinate keep aside for shrimp marinate.
Split the coconut in half, 1 half peel and shred, lay on sheet pan and toast, the other half put aside for presentation and the fresh milk should be placed in the salsa as well as the marinate.
Place the roasted and peeled banana, potato, butter, salt and white pepper into a food mixer and whip, place the whipped mixture into the half of the coconut set aside for presentation.
For the shrimp:
After the shrimp is peeled and deveined marinate in some of the juice from the salsa and coconut, place on the grill and cook to appropriate temp, remove from grill and roll into the toasted coconut, place vertically into the banana puree, place salsa over the shrimp and coconut and sprinkle remaining toasted coconut over the entire dish.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York