Creamy Coconut Shrimp

     This is one of my picky eater's favorites, even dd, there are never any leftovers of this dish!  It's quick and easy to put together in a hurry.

2 pounds shrimp (you can use any kind, my tribe prefers it crunchy, so I use popcorn shrimp, baked according to the package directions)

1 can coconut milk
1 cup heavy cream
1 cup sugar
1 t. coconut extract
1 t. vanilla extract
1/4 t. almond extract

Add milk, cream and sugar to pan, bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 10 minutes).  Add extracts and shrimp, stir until well coated.  If using cold shrimp, let simmer for another 2 minutes to warm through.  Serve over herbed angel hair pasta.  Serves 8