(sent to me in 05 from a friend that is a caterer to share)
Sorry about the delay. It has been an extremely hectic 3 days at work. Besides I had to relocate the recipe.
Shrimp: 4 servings
28 large shrimp
1/3 cup cornstarch
3/4 tsp salt (opt.)
1/2 to 3/4 ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
cooking spray
Salsa:
1 cup finely chopped pineapple
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1 TBSP finely chopped seeded jalapeno pepper
1 1/2 TBSP fresh lime juice
1/4 tsp black pepper
Preheat oven to 400
Peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt & red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat at medium-high speed until frothy (approx. 2 min.). Place coconut in a shallow dish.
Work one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat with remaining shrimp. Lightly coat shrimp with cooking spray. Bake for 20 minutes or until shrimp are done, turning after 10 minutes.
Prepare salsa by mixing ingredients together.
