Easy Toasted Coconut Shrimp

 

1/2

cup apricot preserves or orange marmalade

1/4

cup Dijon mustard

1

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

1 1/2

cups shredded coconut, toasted

• 1 In small serving bowl, mix preserves and mustard. Cover; refrigerate until serving time.
• 2 Arrange shrimp on serving platter.
• 3 Dip shrimp first into preserves mixture and place on individual serving plate; sprinkle or spoon coconut onto shrimp.