Crunchy Coconut Shrimp with Sweet Orange Marmalade Sauce

Ingredients:

SAUCE
•	1 1/2 cups Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
•	1 tablespoon lime juice
•	2 teaspoons Crisco® Pure Canola Oil
•	1/4 teaspoon salt
•	1/2 teaspoon ground pepper
•	1/4 teaspoon hot pepper sauce (or to taste)
•
SHRIMP
•	Crisco® All-Vegetable Shortening, for frying
•	1/2 cup Pillsbury BEST® All Purpose Flour
•	1/4 cup cornstarch
•	1 teaspoon jerk seasoning
•	1/2 teaspoon paprika
•	1 cup unsweetened coconut milk
•	1 3/4 cups unsweetened shredded wheat, crushed
•	1/2 cup shredded coconut
•	24 large tail shrimp, shell attached (about 1 1/2 pounds)

Directions:

1	PLACE all sauce ingredients into a food processor and pulse until almost smooth, or mash with a potato masher. Place mixture in a small serving bowl and set aside.
2	MELT enough shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half-filled with shortening; heat to 350°F (365°F degrees for electric fryer).
3	COMBINE flour, cornstarch, jerk seasoning and paprika in a shallow bowl. Pour coconut milk into a second bowl. In a third bowl or shallow plate, combine the crushed shredded wheat and flaked coconut. Lay out cooling racks and place waxed paper underneath them to catch drippings.
4	HOLD each shrimp by the tail, coat with flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
5	FRY 6 to 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350°F (365°F for electric fryer) 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 sauce.
TIP	Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp at 375°F.