Coconut – pecan shrimp

1 lb shrimp

1 teas seasoned salt

3 egg whites

1 cup sweet flaked coconut

2/3 cup ground pecans

2 tbl flour

Cooking spray

Peel shrimp – leave tail on – sprinkle with salt

Whisk eggs.

Combine coconut, pecans & flour

Place a wire rack in a bake pan (line in foil) & spray cooking spray

Dip shrimp in egg & dredge in coconut mixture – arrange on rack – coat shrimp with cooking spray

Bake 425  10-15 minutes – turn after 7 minutes

Orange dipping sauce

¾ cup orange marmalade

¼ cup orange juice

2 tbl lime juice

1 teas ground mustard

½ teas crushed red pepper flakes

Microwave marmalade 20 sec. – stir in remaining ingredeints