Coconut Shrimp

18 uncooked jumbo shrimp (about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
3 egg whites
2 cups flaked coconut
Vegetable oil for deep-fat frying

Apricot-Pineapple Salsa
1 cup diced pineapple
1/2 cup finely chopped red onion
1/2 cup apricot preserves
1/4 cup minced fresh cilantro or parsley, stems removed
2 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste

Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside.

In a mixing bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. In a bowl, combine salsa ingredients. Serve with shrimp. Makes 6 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.