Coconut Shrimp with Jalapeño Jelly

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Yield: 3-4 servings

Ingredients:
2 cups shredded coconut
12 jumbo shrimp, peeled and deveined
1 cup flour
2 eggs, beaten
Vegetable oil

Jalapeño Jelly
1 cup red wine vinegar
1 cup water
1 cup granulated sugar
2 green jalapeño peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin

Directions:

1. Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.

2. Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through.

3. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown. Serve with Jalapeño Jelly.

4. Jalapeño Jelly: place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool. The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!