Coconut Shrimp with Lime Sauce

• 1 container (6 oz.) vanilla low-fat yogurt
• 1 Tbsp. finely chopped fresh mint
• 2 tsp. each lime zest and juice Safeway 3 ct For $1.00 thru 02/09
• 32 thin wheat snack crackers, finely crushed (about 1/2 cup)
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1 egg
• 1 Tbsp. water
• 1 lb. uncooked large shrimp, peeled, deveined

1. Heat oven to 350F.
2. Mix yogurt, mint, lime zest and juice until blended.
3. Refrigerate until ready to use.
4. Combine cracker crumbs and coconut in pie plate; beat egg and water in second pie plate.
5. Dip shrimp, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each shrimp; place on baking sheet sprayed with cooking spray.
6. Press crumb mixture firmly onto shrimp to secure.
7. Bake 12 to 14 min.
8. or until shrimp are tender and golden brown.
9. Serve with yogurt sauce.

vanilla, fresh mint, lime zest, thin wheat snack crackers, s angel, egg, water, shrimp

Taken from www.kraftrecipes.com/recipes/coconut-shrimp-lime-sauce-133479.aspx (may not work)