Coconut Shrimp with Curried Hummus

• 3/4 cup unsweetened shredded coconut (about 2 ounces); see Note
• 12 medium shrimpshelled, halved lengthwise and deveined
• Salt and freshly ground pepper
• 3 tablespoons honey
• 1/2 cup prepared hummus (about 4 ounces)
• 2 teaspoons Madras curry powder
• 24 miniature pappadums
• 24 fresh cilantro leaves

1. Preheat the oven to 350.
2. Toast the coconut for about 5 minutes, tossing occasionally, until golden and crisp.
3. Transfer to a plate and let cool.
4. Season the shrimp with salt and pepper and brush with the honey.
5. Toss the shrimp in the coconut and arrange them on a baking sheet.
6. Bake for about 7 minutes, or until the shrimp are cooked through.
7. Let cool.
8. In a small bowl, combine the hummus and curry powder.
9. Transfer to a pastry bag fitted with a small round tip and pipe a dime-size amount of curried hummus on each pappadum.
10. Alternatively, dollop the hummus on the pappadums.
11. Top each pappadum with a coconut shrimp, garnish with a cilantro leaf and serve.

coconut, salt, honey, curry powder, pappadums, cilantro

Taken from www.foodandwine.com/recipes/coconut-shrimp-with-curried-hummus (may not work)