Honey-baked Coconut Shrimp

½ cup honey

1½ cups panko (Japanese bread crumbs)

1 cup flaked sweetened coconut

½ teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

26 large raw shrimp, peeled and deveined

Dipping sauce

2/3 cup apricot jam

3 tablespoons Heinz chili sauce

2 teaspoons Dijon mustard

Heat the oven to 425 degrees. Line a large baking sheet with aluminum foil, and coat with nonstick cooking spray.

Pour the honey in a medium bowl, and warm on high in the microwave 20-25 seconds. On a large plate, combine the panko, coconut, cumin, salt and pepper.

Taking the shrimp one at a time, dip in the honey and then coat in the coconut mixture. Place on a prepared baking sheet, and bake 14 minutes, gently flipping the shrimp halfway through baking.

For the sauce: Place jam in a medium bowl, and warm in the microwave for 45 seconds. Add the chili sauce and mustard, stirring to combine. Serve with baked shrimp.

Serves four to six.

“Bite Me” by Julie Albert and Lisa Gnat (2010 Kyle Books)