Crispy Coconut Shrimp

This one is for my Aunt Donna, and it brings back fond memories of Florida:
(makes 18)

3/4 cup Panko breadcrumbs
1/2 cup unsweetened shredded coconut
2 t. finely grated lime zest*
1 t. sea salt*
1/4 t. freshly ground pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil
Apricot preserves
Red pepper flakes

Line baking sheet with parchment paper. Mix panko, coconut, lime zest, S&P in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten  eggs, and toss to coat. Working with 1 shrimp at a time, remove from eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. Repeat with all. Pour enough peanut oil into large skillet to reach the dept of 1/4"; heat over med.-high. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 mins. per side. Transfer to paper towels to drain. Arrange on platter, and serve with warmed apricot preserves sprinkled lightly with red pepper flakes. YUMOLA!!!!!!!!

"Make a careful examination of who you are and the work you have been given, and then sink yourself into that."

Have FUN today!!!!

Love,

MM