COCONUT SHRIMP WITH PINEAPPLE SALSA

 

         SHRIMP

1.    28 large shrimp (1 1/2 pounds)

2.    1/3 cup cornstarch

3.    3/4 teaspoon salt

4.    1/2 teaspoon ground red pepper

5.    3 large egg whites

6.    1 1/2 cups flaked sweetened coconut

7.    Cooking spray.

          SALSA

1.     1 cup finely chopped fresh pineapple

2.    1/3 cup finely chopped red onion

3.    1/4 cup finely chopped fresh cilantro

4.    1/4 cup pineapple preserves

5.    1 1/2 tablespoon fresh lime juice

6.    1 tablespoon finely chopped seeded jalapeño pepper

7.    1/4 teaspoon black pepper

              Preheat oven to 400

1.    Prepare shrimp, peel and de-vein, leaving tails intact. Rinse shrimp in cold water, drain on paper towels until dry.     

2.      Combine corn starch, salt and red pepper in a swallow dish, stir. Place egg white in a bowl, beat until frothy. Place coconut in a shallow dish.

3.    Working with 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white and dredge in coconut, pressing gently with finger. Place the shrimp on a baking sheet coated with cooking spray. Lightly coat the shrimp with cooking spray; Bake at 400* for 20 min.

4.    To prepare salsa, combine all the ingredients, stir to combine,