Baked Coconut Shrimp With Apricot Sauce - Ww - cooking recipe

Ingredients

Apricot Sauce
3/4 cup apricot preserves
1 tablespoon lime juice
1/2 teaspoon ground mustard
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon salt
1 dash ground red pepper
1 large egg
1 tablespoon lime juice
1 cup shredded coconut
1 lb uncooked peeled deveined medium shrimp
2 tablespoons margarine, melted

Preparation

Apricot Sauce:
Mix all ingredients in 1 quart saucepan.
Cook over low heat, stirring occasionally until all preserves are melted.
Refrigerate while making the shrimp.
Shrimp:
Heat oven to 425 degrees.
Spray rack in broiler pan with cooking spray.
Mix flour, brown sugar, salt and red pepper in shallow bowl.
Beat the egg and lime juice in another shallow bowl.
Place coconut in third shallow bowl.
Coat each shrimp with flour mixture.
Dip each side into egg mixture.
Coate well with coconut.
Place on rack in broiler pan.
Drizzle with melted butter.
Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
Serve with sauce.