Oven-fried Coconut Shrimp

2 large egg whites
1 1/3 C fine plain breadcrumbs (we use Panco)
¼ tsp cumin
2 T finely minced garlic
Freshly ground black pepper
6 T flaked sweetened coconut
24 large shrimp, peeled and deveined

Orange Sauce (recipe follows)

Preheat the oven to 500 F.
Lightly spray baking sheet with olive oil spray.
In small bowl, beat egg whites lightly with fork.
In small plastic bag, combine bread crumbs, coconut, cumin, garlic and pepper.
One at a a time, dip each shrimp into egg whites and then into the plastic bag and shake to coat with breadcrumbs. Lay shrimp on baking sheet and bake for 10 minutes, until the shrimp are golden and cooked through, turning once with spatula halfway through cooking. Serve immediately with Orange Sauce.

ORANGESAUCE

½ C low-sugar orange marmalade
½ tsp crushed red pepper flakes
½ tsp molasses
Pinch of cumin
4 to 6 dashes Tabasco sauce, or to taste
Pinch of cinnamon

In a small bowl, combine the ingredients well. Makes about ½cup. Serves 4