This is not as complicated as it looks and is quite impressive to serve.

Ingredients:

• 2/3 c flake coconut, toasted
• 1 pkg Shake’N’Bake chicken coating mix
• 1 tsp curry powder
• ¼ tsp ground red pepper (cayenne)
• 1 egg
• 2 Tab water
• 1 lb uncooked large (31-40 count) shrimp, peeled and tails off
• Orange Curry Dip
• toothpicks

Directions:

1. Heat oven to 400°
2. Combine coconut, Shake’N’Bake, curry powder and cayenne in a pie plate.
3. Whisk egg and water in separate pie plate until blended.
4. Coat the rack of a broiler pan with cooking spray.
5. Dip shrimp, 1 at a time, in egg, turning to completely coat.
6. Then dip in coconut mixture, pressing coating firmly onto shrimp.
7. Place on a rack on a baking sheet.
8. Bake 10 – 12 minutes at 400° until shrimp are done.
9. Serve with toothpicks and dip on a tray. Don’t forget a bowl for used toothpicks.

Orange Curry Dip

Dip Ingredients:

• ½ c Ranch dressing
• ¼ c orange marmalade
• 1 tsp curry powder
• 2–3 drops hot pepper sauce

Dip Direction:

1. Mix until blended.
2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Comment: You can buy peeled raw shrimp, but you may have to remove the tails.  When pricing – remember half the weight of shrimp is the shell.