i'm here in the kitchen with peter callahan of peter callahan catering. we're talking holiday entertaining. > that's right, tina. for our first recipe today, it's popcorn but rather than using butter or shortening or vegetable oil, we're going to make it today with a coconut oil. so cocoa, coconut oil. it's organic, refined and cold let's get to it. >> half the fun is watching it pop. >> yeah. >> you've just got to watch out. once we very popped the popcorn, all you need to do is toss these ingredients in and you're ready to go. macadamia nuts. we've got shaved coconut to amp up the flavor. the salt. white chocolate that was melted. it's all got sort of a holiday white winter wonnerland thing going. >> mm. very nice. a nice twist on your popcorn. all right. we had some popcorn and now we're moving onto the shrimp. >> now that you've had a little popcorn and want something a little hardyer. we've got here lime juice, orange zest. coconut oil, lemon zest, a little parsley and salt. >> so then you just skew them and bake them, right? >> exactly. about ten mi