Lightly Toasted Coconut Shrimp

This baked coconut shrimp has a perfectly sweet
and spicy dipping sauce that can't be beat.

Ingredients:
28 large shrimp, cleaned and deveined
1/3 cup cornstarch
3/4 tsp salt
3/4 tsp cayene pepper
3 large egg whites
1 1/2 cups sweetened flaked coconut
Spicy Remoulade sauce: recipe follows
1/2 cup mayonnaise
1 tbsp hot sauce
1 tbsp prepared horseradish
1 tbsp spicy mustard
1 tbsp sweet pickle relish
1/2 tsp cayenne pepper

Directions:
Combine dry ingredients in a shallow dish and coconut in another.
In another bowl, beat egg whites until foamy.
Dredge shrimp in egg whites, dry ingredients and coconut.
Cover cookie sheet with foil and spray with nonstick spray.
Arrange shrimp in a single layer.
Spray shrimp lightly with nonstick spray.
Preheat oven to 375 degrees.
Bake 20 minutes, turning at 10 minutes.
Mix together sauce ingredients and let stand
at least 15 minutes for flavors to combine.
Serve with spicy remoulade dipping sauce.