Coconut Shrimp with Spicy Apricot Dipping Sauce

Prep time: 20 minutes
Cook time: 10 minutes

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 tsp salt
1/2 tsp cayenne pepper
2 cups unsweetened shredded coconut
3 large egg whites
Vegetable oil for frying
Robert Rothschild Farms Apricot Wasabi Dipping Sauce (I used apricot preserves/jam)

Using small sharp knife, butterfly each shrimp by cutting slightly more than halfway through, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half). Press each shrimp open and press slightly to flatten. In a medium mixing bowl, combine cornstarch, salt and cayenne pepper. Place coconut in a shallow dish. In a medium bowl, beat egg whites until frothy. Roll shrimp in cornstarch mixture, shake off excess. Dip shrimp into egg whites, then press into coconut; coating both sides. Pour oil into a heavy large pot to a depth of 3 inches; heat oil to 350 degrees. Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through. Carefully transfer shrimp to paper towels to drain. Serve with dipping sauce.

**This is yummy! Uncle Jeffy and I went to a cooking class at Party Source and this was one of the menu items. Deeeeellllisssshhhh!!!!!