Instructions:

Coconut Shrimp with Jalapeno Jelly

3 cups shredded coconut
12 (16-20 or 26-30) shrimp, peeled and deveined
1 cup flour
2 eggs, beaten
Vegetable oil

Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.

Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown.

Serve with Jalape