Serves 10

30 uncooked large shrimp, peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded cocont
3 large egg whites

Vegetable oil for frying

Apricot-Jalapeno Dipping Sauce (recipe follows)

Butterfly shrimp using small sharp knife: starting at the inward curve, cut the shrimp more than halfway through toward the outward curve, keeping shrimp whole. Open shrimp as for book and press slightly to flatten. Mix cornstarch, salt and cayenne pepper in medium bowl. Spread coconut into even layer on cookie sheet. Beat egg whites until frothy. Dredge shrimp in cornstarch mixture and shake off excess. Dip 1 shrimp into egg whites, then press shrimp into coconut. Turn shrimp over and press again to coat both sides. Repeat with remaining shrimp and arrange in single layer on cookie sheet.

Pour enough oil in a large non-stick skillet to reach a depth of 1 inch. Heat the oil over medium-high heat until a flake of coconut sizzles when dropped into the skillet (approximately 350 degrees). Working in batches, fry shrimp until golden brown and cooked through, about 1 minute per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve with Apricot-Jalapeno Dipping Sauce.

Apricot-Jalapeno Dipping Sauce

Makes 1 cup

3/4 cup apricot preserves
1/2 cup chicken broth
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 large jalapeno, minced
Juice of 1 lime
Salt to taste

Stir all ingredients together in medium sauce pan. Bring to boil over medium-high heat. Turn heat to low and simmer until mixture thickens and is reduced to 1 cup. Season with salt to taste. Cool to luke warm and serve with the Coconut Shrimp.