28 large shrimp (about 1 1/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
To prepare shrimp, peel and de-vein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place in peanut oil that has been heated on a medium heat. Cook until coconut has lightly browned.
4 Tbs of high quality orange marmalade
22 Tbs of Dijon mustard
Place both ingredients in a microwave proof dish, heat for 30 or just long enough to help mustard and marmalade melt into one another. Let cool a bit and serve with shrimps.