WHISK together the sauce ingredients in a medium saucepan and bring to a low simmer. Cook sauce until slightly thickened, stirring occasionally. Remove from heat and set aside.
PLACE one leaf onto each of four serving plates. Divide cooked shrimp onto plates and drizzle with the warm sauce. Serve any remaining sauce in ramekins. Garnish with a sprinkling of toasted coconut and slices of lime if desired.
Recipe courtesy of Cheryl Perry, Recipe Contest Runner Up ® Shrimp Category.