Lightly toast the coconut on a cookie sheet in a 350ºF oven for 8 to 10 minutes.

Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350ºF vegetable oil until golden brown.

Serve with Jalapeño Jelly.

Jalapeño Jelly:
1 C. red wine vinegar
1 C. water
1 C. granulated sugar
2 green jalapeño peppers, seeded and minced
1 small red bell pepper, minced
1 pkg. liquid pectin

Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.