Coconut Shrimp with Jalapeno Jelly

Ingredients

Shrimp

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

Jalapeno Jelly

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

Instructions

Shrimp

1. Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
2. 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.
3. Serve with Jalapeno Jelly.

Jalapeno Jelly

1. 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.

Notes

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