Baked Coconut Shrimp

Ingredients

3/4

cup apricot preserves

tablespoon lime juice

1/2

teaspoon ground mustard

1/4

cup Gold Medal™ all-purpose flour

tablespoons packed brown sugar

1/4

teaspoon salt

Dash of ground red pepper (cayenne)

egg

tablespoon lime juice

cup shredded coconut

pound uncooked peeled deveined medium shrimp, thawed if frozen (about 40)

tablespoons butter or margarine, melted

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1

Make Apricot Sauce; set aside. Move oven rack to lowest position. Heat oven to 425°. Spray rack in broiler pan with cooking spray.
2

Mix flour, brown sugar, salt and red pepper in shallow bowl. Beat egg and lime juice in another shallow bowl. Place coconut in third shallow bowl.
3

Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
4

Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.

Prepare the shrimp up to 2 hours ahead of time. Refrigerate covered, and bake just before serving.
Serve these terrific low-fat appetizers with purchased cocktail sauce.