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.