Coconut-Macadamia Shrimp with Tropical Salsa

Yield: Makes 6 servings

Ingredients

1 pound Shrimp

1/2 cup all-purpose flour

1/4 teaspoon pepper

1/4 teaspoon Cayenne Red Pepper

1/4 teaspoon Cajun Seasoning

3/4 teaspoon salt, divided

2 egg whites

1 cup unsweetened frozen shredded coconut, thawed

1 cup finely chopped macadamia nuts

1/2 cup Japanese breadcrumbs (panko)

6 cups vegetable oil

Preparation

Stir together flour, next 3 ingredients, and 1/4 tsp. salt in a medium-size shallow dish or pie plate. Whisk egg whites in a small bowl until slightly foamy. Stir together coconut, macadamia nuts, and breadcrumbs in another medium-size shallow dish or pie plate.

Dredge shrimp in flour mixture; dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp. Place shrimp on a large baking sheet.

Pour oil to a depth of 1 inch in a large 6-qt. Dutch oven; heat over medium-high heat to 350°. Fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden brown. Drain on a paper towel-lined baking sheet. Sprinkle hot shrimp with remaining salt.

Yield: Makes about 2 cups

Ingredients

3/4 cup orange marmalade

1 tablespoon fresh lime juice

1 tablespoon Orange Juice

1 1/2 teaspoons horseradish

1 1/2 teaspoons Dijon mustard

1 cup finely diced fresh mango

1/4 cup canned crushed pineapple, drained

1 1/2 tablespoons finely chopped fresh cilantro

Preparation

Stir together first 5 ingredients in a small saucepan; cook over medium-low heat 3 minutes or until thoroughly heated. Transfer mixture to a food processor, and pulse 5 to 6 times or until smooth. Return mixture to saucepan, and stir in mango, pineapple, and cilantro. Keep warm over low heat until ready to serve.