COCONUT-PECAN SHRIMP WITH ORANGE DIPPING SAUCE
Source: Southern Living Magazine
Servings: 6

1 teaspoon seasoned salt
3 egg whites
1 1/2 cups sweetened flaked coconut
2/3 cup ground pecans
2 tablespoons all-purpose flour
vegetable cooking spray
ORANGE DIPPING SAUCE:
3/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon stone-ground mustard
1/2 teaspoon dried crushed red pepper

Peel shrimp, leaving tails on, and devein, if desired. Sprinkle shrimp evenly with seasoned salt.

Whisk egg whites in a small bowl until frothy.

Combine coconut, pecans, and flour in a shallow bowl.

Place a wire rack coated with cooking spray in an aluminum foil- lined 15x10-inch jelly roll pan.

Dip shrimp, 1 at a time, in egg whites and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.

Bake at 425 degrees F. for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes.

Serve with Orange Dipping Sauce.

ORANGE DIPPING SAUCE:
Microwave marmalade in a small glass bowl at high 20 seconds or until melted. Stir in orange juice, lemon juice, mustard, and red pepper. Serve immediately.