Shrimp: Lightly toast the coconut on a cookie sheet in a 350 degrees F oven
for 8 to 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 350 degrees F vegetable oil
until golden brown.
Serve with Jalapeno Jelly.
Jalapeno Jelly: 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
The Jalapeno Jelly can be stored in an airtight container in the refrigerator
for 7 to 14 days.