Recipe: Coconut Shrimp with Dipping Sauce

      Coconut Roasted Shrimp with Orange and Ginger Dipping Sauce


      1 tbs EVOO

      Salt and pepper

      16 large shrimp, shelled, deveined

      3 tbs shredded coconut

      Pinch of cayenne

        Preheat oven to 425. Toss shrimp with 1 tbs of EVOO coconut and cayenne. Season with salt and pepper. Spread shrimp on a parchment lined cookie sheet and bake for 8 minutes or until pink. Serve with dipping sauce.


        1 cup rough cut orange marmalade

        4 tsp fresh minced ginger

        1 tbs minced garlic

        1/4 cup fresh lemon juice

        2 tbs Madeira

        1/4 tsp fresh ground pepper

        1/2 tsp red pepper flakes

          Combine until well mixed. Refrigerate until an hour before you are ready to serve. Serve at room temperature. (Note: this improves with age. Make a few days ahead of time).


          The Dueling Chef's event, sponsored by NKBA, will take place on Thursday, July 21st. The event runs from 5:30 p.m. to 8 p.m. at Ferguson's (Fowler and Belmont) in Fresno.

          For more information, call (559) 264-0400. or click here.