Coconut Shrimp with Jalapeno Jelly

3 cups shredded coconut
12 (16-20 or 26-30) shrimp, peeled and deveined
1 cup flour
2 eggs, beaten
Vegetable oil

Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 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 degrees F vegetable oil until golden brown.

Serve with Jalape?o Jelly.

Jalape?o Jelly
1 cup red wine vinegar
1 cup water
1 cup granulated sugar
2 green jalape?o 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 Jalape?o Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.

We hope you enjoy your freshly made Coconut Shrimp With Jalapeno Jelly. This recipe came from Seafood's, if you'd liked this recipe, there may be many others you'll find delicious as well.