Polynesian Coconut Shrimp

1 lb large shrimp, peeled, de-veined, tails left on

1 cup unsweetened coconut flakes

1/2 cup chopped roasted macadamia nuts

Salt & pepper to taste

1/2 cup all-purpose flour

1 egg, lightly beaten

Dipping sauce-

1/2 cup apricot preserves

1 tbsp freshly grated ginger

2 tbsp fresh lime juice

1 tbsp Dijon mustard

1/8 tsp Tabasco sauce

Preheat oven to 425° F.

Place all dipping sauce ingredients in a blender or food processor. Heat until melted. Keep warm.

Combine coconut and nuts; chop, then place in a shallow bowl. Place flour in a shallow bowl; add salt and pepper to taste. In a third bowl, place beaten egg. Coat each shrimp in the flour mixture, then in the egg, and then in the nut mixture. Place on rack in pan. Bake, turning once, for 6 minutes per side or until opaque.