{MONDAY'S MENU} Coconut Shrimp w/ Peachy Lime Dipping Sauce

I'm sorry OK?! I am sure that if you were in my position you would have done the same! What position might that be?! Well my sweet Jasmine showed up with THIS the other day.....

AND I CAN'T GET ENOUGH! He is SUCH a sweet boy! SO good natured and perfect! I am LOVING him! His newborn cry, his sweet little eyes taking it all in. The way he loves to touch EVERYTHING. I am loving him so much so that I seem to have neglected housework, work and all of you, even my laundry schedule is out the window! When you throw a sick little Dawson into the mix....well, Wednesday is Monday this week! But I promise to make it worth your time! YOU WILL LOVE THIS! That is IF you love shrimp and coconut, like I do! Let's get to it.....

COCONUT SHRIMP

Let's start with the YUMMY dipping sauce! Pour 1 T of freshly squeezed lime juice into a bowl. Remove the seeds and finely chop a fresh jalapeno pepper. Mix 2 tsp of that into the lime juice.

Now stir 1/2 cup of either Peach or Pineapple preserves (I tried peach, it was yummy, but I would also LOVE to try the pineapple) into the lime mixture. Cover and refrigerate until needed.

Let's talk about the shrimp, shall we? You will need 1 lb. large shrimp. This will be about 21-25 shrimp. Now, if you can find them peeled and de-veined, but still uncooked (blueish), that is going to be the quickest way. If you have to peel and de-vein, either enlist some helpers or give yourself plenty of time. Don't underestimate the amount of time it will take. It is tedious and seemed to take awhile (Maybe 20 min or so). Oh and make sure you leave the tails on. (But please don't eat them! EW!) Oh and don't forget to rinse and pat these babies dry.

Alright so once your shrimp are ready to go you will move on to this..... Now you will take 2 egg whites and beat them on high speed until soft peaks form. Egg whites are amazing! Look at that fluff. Crazy! You will know when they are done when you lift the beaters and the tips of the peaks curl down.

Now on another plate 2 c. of sweetened flaked coconut.

Now, lay it on the pan and do it again with the next shrimp. They will all fit on a cookie sheet, just make them get cozy with each other, in a single layer of course.

Mmmm, Mmmm, Mmmm! Oh man these were SO good! It was great to have Coconut shrimp without having them fried and they were FABULOUS! The dipping sauce was amazing! Now pop them in to a preheated 400 degree oven. Cook for 8 minutes, then turn them all over, then cook for another 8 minutes. Watch them for the last few minutes. You want them to get a little golden, but once coconut starts to brown it can burn WAY fast! And then it is into the coconut. The coconut sticks pretty good, but you may want to lightly press on the shrimp to make sure it is sticking. Now dip it into the egg whites, again covering completely.Grab one of your little shrimpy's by the tail and roll it around in the corn starch. Cover it completely. Now for the assembly line....shrimp first, then cornstarch, egg whites, coconut, then a cookie sheet with either parchment or wax paper on it. I used wax paper. It worked perfectly. DON'T skip this part! On one plate you will want to put 2 T of cornstarch