Bruschetta

Ingredients

French bread sliced
1/2 Medium Size Onion
2 Cloves of Garlic
4 Small Tomatoes
1/4 Green Pepper
1 t Salt
1 t Basil
1/2 t Pepper
2 T Lemon Juice
2 T Olive Oil

Mozzarella cheese ground up or sliced.
Chop onions & garlic in food processor; add salt, pepper, basil, lemon juice, olive oil. Blend.
Add Tomatoes last, and pulse until chopped. You don’t want them all mashed up, keep them chunky. Taste
Put mixture into refrigerator until you are ready to use.
Slice French bread and drizzle olive oil on each piece. Add mixture, and spoon mozzarella cheese on top. Broil in oven at 400F for 10-15 minutes, until golden brown. Serve immediately.

Baked Coconut Shrimp & Apricot Sauce

Ingredients

24 fresh or frozen jumbo shrimp
1 cup of mayonnaise or salad dressing
3 T apricot preserves, I use jam
1 t curry powder (I leave it out)
2 T cooking oil
1 1/2 c shredded unsweetened coconut toasted
1/4 c cornstarch
1 T sugar
1/2 t salt
2 beaten eggs

Thaw shrimp.
Spray dish with cooking spray, or use oil in the bottom of a dish.
Toast coconut, mix with cornstarch, salt, & sugar. I used sweetened coconut, so I left out the sugar.
Beat egg in dish.
Dip shrimp in egg mixture and roll in coconut mixture, press coconut on shrimp. Once the mixture is damp it is much harder to get it to stick to the shrimp. The best way to coat the shrimp is to put the mixture on a plate, and roll the shrimp into it. I tried putting it into a baggy and shaking the mixture didn't stick.
Put on baking dish, bake at 400F for 10-15 minutes.

The dipping sauce is the mayonnaise combined with the apricot jam. I blend it in the food processor, and put into refrigerator until the shrimps are ready to serve.