Coconut Panko Shrimp with Hot Raspberry Dipping Sauce
Yield: 4 servings
1 pound large shrimp (about 20 shrimps)
Peel, devein and wash shrimp. Set aside.
In a pie plate or shallow dish, blend eggs with milk. In a separate pie plate or shallow dish, blend panko with coconut. Dip all shrimp in egg/milk mixture and then into panko/coconut mixture, placing on plate when coated. Repeat with all shrimp, dipping each again into both mixtures.
To prepare sauce, mix raspberry jam with desired amount of hot sauce. Pour into individual serving bowls or spoon onto plate when ready to serve.
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