Coconut Shrimp with Spicy Pineapple-Apricot Dipping Sauce
from Sticky, Gooey, Creamy, Chewy

For the dipping sauce:

1/2 cup pineapple preserves
1/2 cup apricot preserves
1/4 cup pineapple-apricot horseradish sauce or honey mustard
2 tablespoons lemon juice
1 teaspoon Thai chili sauce (more if you really like it spicy)

Mix all ingredients together in a small heatproof bowl.  Microwave on high for 1 minute.  Stir and set aside.
 
For the shrimp:

1 cup flour
1 teaspoon baking powder
3 large eggs
2-3 cups panko*
1 cup shredded coconut
1/2 teaspoon allspice
1 teaspoon kosher salt
1 pound peeled and deveined jumbo shrimp
Canola or peanut oil for frying

Place flour in a wide, shallow plate or baking dish.  Place eggs in a medium bowl and beat them lightly.  Combine panko, coconut, allspice and salt in another wide, shallow plate or baking dish.

Dip each shrimp in flour, coating both sides. Shake off any excess. Dip into egg mixture, allowing excess to drip off. Then, dip shrimp into panko/coconut mixture, patting it into the shrimp to stick.

Lay prepared shrimp on a tray or baking sheet and chill in the freezer for about 15 minutes.

While shrimp is chilling, put about 2 inches of oil in a large, deep pot. Begin heating oil to 350 degrees F.

Remove shrimp from the freezer and carefully, drop them into the hot oil, 5-6 at a time, and fry until golden brown, no more than 2 minutes.

Drain on paper towels. Repeat until all shrimp are cooked.

Serve shrimp with Spicy Pineapple-Apricot Dipping Sauce.

*Panko are Japanese bread crumbs, They're lighter, crisper and coarser than those normally used in the United States and are especially well-suited to frying.  Various brands of panko crumbs can be found in the ethnic food aisles at Publix, Sweet Bay and Whole Foods.