Coconut Shrimp
Ingredients:
1 cup coconut
1/2 cup Progresso plain breadcrumbs
1/4 tsp salt
dash ground cayenne pepper
1 1/2 lb shelled and deveined uncooked medium shrimp
1/4 cup honey
Sauce: 12 oz jar seafood cocktail sauce
1Tbsp grated gingerroot
Directions: Pulse coconut, breadcrumbs, salt, and pepper in food processor. Heat honey. Pat shrimp dry otherwise the honey won't stick to the shrimp. Heat oven to 425F. Line a cookie sheet with foil, lightly grease foil. Place the coconut mixture in a shallow dish or a pie plate. Pour the heated honey over the shrimp. Roll the shrimp in coconut mixture, and place in a single layer on greased foil cookie sheet.
Bake at 350F for 9 a 12 minutes or until the shrimp turn pink and coconut browns.
In a small serving bowl, combine cocktail sauce and gingerroot. Arrange shrimp on a serving platter and serve with sauce.( 16 servings)