Easy Toasted Coconut Shrimp Recipe

Ingredients

1/2

cup apricot preserves or orange marmalade

1/4

cup Dijon mustard

lb cooked deveined peeled medium shrimp (about 40), thawed if frozen

1 1/2

cups shredded coconut, toasted

In small serving bowl, mix preserves and mustard. Cover; refrigerate until serving time.

Arrange shrimp on serving platter.

Dip shrimp first into preserves mixture and place on individual serving plate; sprinkle or spoon coconut onto shrimp.