1 pound extra large or jumbo shrimp, peeled and de-veined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten
1. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; place the eggs into a separate shallow bowl and pour coconut flakes in another separate shallow bowl to make an assembly line. Pour vegetable oil into a large frying pan with sides to about 1/4 of an inch. Turn the pan to medium high to preheat while working with the shrimp.
2. Working with one shrimp at a time, but quickly, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well.
3. Fry the shrimp for 2-3 minutes per side, until a nice medium golden brown. Remember, the shrimp will continue to cook slightly after you take it out of the pan, so don't worry about under-cooking, and try not to overcook. You want the pan nice and hot so that the coating gets browned and the shrimp aren't overdone and chewy.
1 cup Smucker's Orchard's Finest Apricot-Peach Jam
4 teaspoons brown mustard (not too spicy)
2 teaspoons prepared horseradish
Mix all the ingredients together well. Serve with Coconut Shrimp.