A new trend in appetizers has caught my eye (at least I think it's new as I have been seeing if everywhere),  Coconut shrimp.  If you like coconut and shrimp  this is the bomb.  The shrimp served at restaurants are laden with fat as they are fried.  I came across a recipe from Allrecipes that I  recently adapted and let me tell you they are delicious.  I also came up with a dipping sauce that is the bomb.

​Ingredients:

1 pound raw peeled deveined shrimp
1/3 cup corn starch
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups coconut, flaked
2 - 3 eggs beaten
3 tablespoons orange marmalade
1 tablespoon sambal oelek

Instructions:​

1. Preheat oven to 400 degrees
2. Spray baking sheet with non stick spray
3. mix cornstarch, salt, and cayenne pepper in small bowl
4. put coconut in separate bowl and eggs in another bowl
5. dredge shrimp one at a time, into the cornstarch mix, then egg and finally coat with plenty of coconut.
6. Place on baking sheet in single layer
7. Bake at 400 for 20 minutes, turn once half way through.  
8. Dip - ​mix marmalade and sambal oelek together.
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