Coconut Shrimp with Spicy Apricot Dipping Sauce

Makes 24.

24 uncooked jumbo shrimp (about 1 1/2 pounds),
    peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
CRISCO Oil for frying *

Spicy Apricot Dipping Sauce:
1/2 cup SMUCKER'S Apricot Preserves
1/4 cup Dijon mustard
2 teaspoons hot mustard , or more to taste
2 teaspoons teriyaki sauce

Using small sharp knife, butterfly each shrimp by cutting slightly more than halfway through, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half). Press each shrimp open and press slightly to flatten.

In a medium mixing bowl combine cornstarch, salt and cayenne pepper. Place coconut in a shallow dish. In a medium bowl, beat egg whites until frothy. Roll shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press into coconut; coating both sides.

Pour Crisco oil into a heavy large pot to a depth of 3 inches; heat oil to 350 degrees F. Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.

Carefully transfer shrimp to paper towels to drain. Serve with Spicy Apricot Dipping Sauce.

Sauce: In a small mixing bowl, combine all ingredients; stir until well blended.

* Or your favorite Crisco Oil

Source: Crisco