SPICY ORANGE-COCONUT SHRIMP AND DIP

SPICY ORANGE-COCONUT SHRIMP AND DIP image

Yield 6 servings

Number Of Ingredients 15

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1 lb. Jumbo 16/20 shrimp, thawed, peeled and deveined
1/2 cup orange marmalade
1/2 cup rice wine vinegar
2 tsp. minced garlic
1/4 tsp. crushed red pepper
2 Tbl. olive oil
1/4 tsp. coarse salt
1/8 tsp. ground black pepper
1 cup flaked coconut
skewers
dip
Orange-Lime Dip:
10 oz. jar orange marmalade
3 tbsp spicy brown mustard
1 tbsp fresh lime juice

Steps:

Combine shrimp, olive oil, salt, and pepper in a bowl and stir to coat. Let sit. Spread coconut in a thin layer over a cookie sheet and toast or broil, stirring occasionally for even color. Be careful not burn. When coconut is golden brown throughout, remove from heat and let cool. Thread shrimp on skewers. Cook over medium fire or under broiler for 3 minutes per side. Combine shrimp and marmalade glaze in a bowl and stir to coat. Remove shrimp from glaze with slotted spoon, and in a second bowl, roll shrimp in coconut. serve with dipping sauce; Combine orange marmalade with mustard and lime juice; cook over med. heat, stirring constantly, until marmalade melts. Remove from heat; cool. Cover and store in rfrigerator up to 1 week. About 1 1/4 cups. Serve with Coconut Shrimp.