Crunchy Coconut Shrimp with Sweet Orange Marmalade Sauce

Dip

• 1 1/2 cups (375 mL) Smucker's® Orange Marmalade
• 1 tbsp (15 mL) lime juice
• 2 tsp 10 mL Crisco® Vegetable or Canola Oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) ground pepper
• 1/4 tsp (1 mL) hot pepper sauce (or to taste)

Shrimp

• Crisco® Shortening or Oil for frying
• 1/2 cup (125 mL) Robin Hood® All Purpose Flour
• 1/4 cup (50 mL) cornstarch
• 1 tsp (5 mL) jerk seasoning
• 1/2 tsp (2 mL) paprika
• 3/4 cup (175 mL) unsweetened coconut milk
• 1 1/2 cups (375 mL) crushed unsweetened shredded wheat
• 1/2 cup (125 mL) shredded coconut
• 24 large tail shrimp, tail shell attached (about 1-1/2 lbs/725 g)

Dip

1. Place all ingredients into a food processor and pulse until almost smooth, or crush ingredients with a potato masher. Place mixture in a small serving bowl; set aside

Shrimp

1. Melt enough shortening or oil to equal 2" (5 cm) in a deep frying pan, or use an electric deep fryer half-filled with shortening or oil: heat to 365°F (185°C).
2. In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk into a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath them to catch drippings.
3. Working in assembly-line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed shredded wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
4. Fry 6 or 8 shrimp at a time in preheated fat for 1-2 minutes or until golden and crispy. Bring oil back to 365°F (185°C) before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with dip.