Coconut Macadamia Shrimp With Warm Tropical Salsa

• 1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper
• 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper
• 1/4 teaspoon MCCORMICK Gourmet Collection 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

1. If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired.
2. 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.
3. 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.
4. Pour oil to a depth of 1 inch in a large 6-qt. Dutch oven; heat over medium-high heat to 350u0b0. 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.
5. Place Warm Tropical Salsa in a serving bowl; place bowl in center of a serving dish. Arrange shrimp around salsa. Serve warm.

certified, allpurpose, ground mccormick, collection ground cayenne red pepper, collection cajun, salt, egg whites, coconut, nuts, japanese breadcrumbs, vegetable oil

Taken from www.myrecipes.com/recipe/coconut-macadamia-shrimp-with-warm-tropical-salsa (may not work)