Coconut-Orange Shrimp Becky Grasso
2 ˝ cups flaked coconut, divided 1 medium ripe banana
1/4 cup frank’s Red Hot Sauce 1/4 cup orange juice
1 Tbsp. Olive oil 1 Tbsp. Grated orange peel
1 pound raw large shrimp, shelled and deveined
Combine ˝ cup coconut, banana, Red Hot sauce, juice, oil and orange peel in food processor; process until pureed. Pour into resealable plastic food storage bad. Add shrimp; toss to coat. Seal bag. Refrigerate 1 hour. Preheat oven to 450. Line baking pan with foil; grease foil. Sprinkle remaining coconut onto sheet on waxed paper. Dip shrimp into coconut, pressing firmly to coat. Do not shake off excess marinade from shrimp). Place shrimp on prepared baking pan. Bake 6 to 8 minutes or until shrimp are opaque.