COCONUT CRUSTED SHRIMP Makes 4 appetizer servings or 2 dinner servings.
Vegetable oil for deep frying

2 Tbsp. coconut rum
12 jumbo shrimp, shelled and deveined.
1/2 cup panko crumbs (white Japanese bread crumbs)
1 cup shredded sweetened coconut
2 eggs beaten
1 cup flour
1/4 tsp. paprika
1/4 tsp. garlic powder
1/2 tsp. salt

FOR THE DIPPING SAUCE: Can be made 1 day ahead and refrigerated.

3/4 cup orange marmalade
1 Tbsp. pineapple jam (optional)
2 Tbsp. sweet/hot Asian chile sauce
2 Tbsp. vanilla yogurt or sour cream
1/4 tsp. or more Tabasco or Frank's Hot sauce
1 tsp. lime juice
1/2 tsp. coconut rum (optional)

METHOD:
Dry shrimp then place in a flat dish and sprinkle with the 2 Tbsp. coconut rum. Let marinate in the fridge for about 30 minutes.

Meanwhile, combine panko crumbs and coconut in a small deep bowl such as a cereal bowl.
Beat the egg in a small deep bowl.
Place the flour and seasonings in another deep bowl.

Shake rum off of the shrimp but do not dry. Dip the shrimp in the flour mixture, then in egg, then in coconut and crumbs making sure the shrimp are completely coated. Let rest for about 10 minutes to set the coating.

Heat the oil to a depth of 1 1/2 inches in a deep skillet or deep fryer (I use a saucepan) to about 375 degrees.

Fry the shrimp until golden brown about 2 minutes. Do not overcook as shrimp will become rubbery.

Warm the dipping sauce to room temperature if you've made this ahead and place in the fridge. Brush the sauce over the shrimp or place in individual dipping dishes and dip the shrimp in the mixture.