Coconut Fried Shrimp with Jalapeno Jelly:

1 cup lightly-toasted shredded coconut
12 large raw shrimp peeled, deveined and butterflied
1 cup milk
1 egg
1 cup flour
Vegetable oil for frying


Jalapeno Jelly:
1/2 cup sugar
1 jalapeno, seeded and finely diced
1/2 red pepper, seeded and finely diced
1/2 cup white vinegar
1/2 cup red wine vinegar
1 pinch thyme

Mix together the milk and egg. Dredge each shrimp in flour, dip into the
milk-egg mixture, and then cover with toasted coconut. Fry the shrimp in
350 degree vegetable oil for 2 to 3 minutes, turning once. For the
Jalapeno Jelly: In a small saucepan over medium-high heat, combine all
ingredients and cook for 30 minutes. Refrigerate. Serve the shrimp on a
platter, with a bowl of jalapeno jelly for dipping.


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