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