Coconut Shrimp with Jalapeno Jelly

Coconut Shrimp
3 cups shredded coconut
12 16-20 or 26-30 shrimp, peeled and deveined
1 cup flour
2 eggs, beaten
canola oil

Lightly toast the coconut on a cookie sheet in a 350-degree oven for 8-10 minutes.

Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350-degree canola oil until golden brown.

Serve with Jalapeno Jelly

Jalapeno Jelly
1 cup red wine vinegar
1 cup water
1 cup sugar
2 green jalapeno peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin

Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

The Jalapeno Jelly can be stored in an airtight container in the refrigerator for 7-14 days.

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