Ingredients:

About 1 1/2 C vegetable oil
1 lb. peeled, large raw shrimp
1/4 C cornstarch
1 egg white
1 Tbsp cajun, jerk or pepper dry seasoning
1/4 C milk (can use coconut milk if desired)
1 C sweetened coconut
1 C panko breadcrumbs
1 tsp paprika

1. Heat oil in large skillet to 375º.
2. Toss shrimp with cornstarch. Set aside
3. Combine egg white, seasoning and milk in small bowl.
4. Place coconut in a shallow dish and breadcrumbs in another shallow dish.
5. Dip shrimp into milk batter, then coconut, then breadcrumbs. Drop into oil in skillet.
6. Cook about 2 minutes or until pink inside and golden outside. Turn over and cook the other side until golden. Remove to paper towel lined dish to drain. Cover and keep warm.

Apricot Sauce:

Combine 1/4 C balsamic vinegar (peach or apricot if available) with 1/2 C apricot preserves in a small saucepan. Heat over low heat until preserves melt, stirring to combine. Remove from heat and add 1/4 C coarse brown mustard, 2 Tbsp minced fresh sage and 1/4 C sliced green onion. Serve as dipping sauce with Coconut Shrimp.