Coconut Shrimp with Jalapeño Jelly

3 cups shredded coconut 12 (16−20 or 26−30) shrimp, peeled and deveined 1 cup flour 2 eggs, beaten Vegetable oil
Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
Butterfly each shrimp by splitting lengthwise down the center, cutting three−fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown.
Serve with Jalapeño Jelly.

Jalapeño Jelly 1 cup red wine vinegar 1 cup water 1 cup granulated sugar 2 green jalapeño peppers, seeded and minced 1 small red bell pepper, minced 1 package liquid pectin
Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.
The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.