Coconut Shrimp with Jalapeno Jelly

3 cups shredded coconut
12 (16-20 or 26-30) shrimp, peeled and deveined
1 cup flour
2 eggs, beaten
Canola oil

Lightly toast the coconut on a cookie sheet at 350 degrees F for 8-10 minutes.

Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in canola oil heated to 350 degrees F until golden brown.

Serve with Jalapeno Jelly.

Jalapeno Jelly:
1 cup red wine vinegar
1 cup water
1 cup sugar
2 green jalapeno peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin

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 Jalapeno Jelly can be stored in an airtight container in the refrigerator for 7-14 days.