Coconut Shrimp with Dipping Sauce

Ingredients

• 0.8 cup coconut or shredded
• 1 teaspoon curry powder 
• 1  eggs 
• 0.3 cup flour all-purpose
• 0.1 teaspoon ground pepper red (cayenne)
• 1 tablespoon juice of lime fresh
• 0.5 teaspoon lime zest grated
• 0.8 cup panko bread crumbs plain crispy
• 0.5 cup peach preserves 
• 0.1 teaspoon pepper red crushed
• 0.5 teaspoon salt 
• 1 lb shrimp frozen thawed deveined uncooked peeled
• 1 teaspoon water 
• 14  frangelico (4 to 6 inch)
• 14  frangelico (4 to 6 inch)

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• aluminum foil
• skewers

Directions

1. Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
2. In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
3. Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each.
4. Place in pan.
5. Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
6. Serve shrimp with sauce for dipping.