Oven Baked Coconut Shrimp with Pineapple Salsa

28 large shrimp (about 1 1/2 pounds), peeled, deveined, tails intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper (cayenne)
3 large egg whites
1 1/2 cups flaked sweetened coconut
Nonstick cooking spray
Pineapple Salsa (see cook's notes)

Heat oven to 400° F. Rinse shrimp in cold water; drain well on paper towels until dry.

Combine cornstarch, salt and red pepper in shallow dish; stir with whisk. Place egg whites in medium bowl and beat with electric mixer at medium-high speed until frothy, about 2 minutes. Place coconut in shallow dish.

Coat baking sheet with nonstick cooking spray. Working with 1 shrimp at a time: Dredge in cornstarch mixture, dip in egg white, then dredge in coconut, pressing gently with fingers. Place shrimp on prepared sheet. Repeat with remaining shrimp. Lightly coat shrimp with cooking spray.

Bake 20 minutes or until shrimp are done, turning after 10 minutes. Serve shrimp with salsa. It is intended that this shrimp be eaten with a fork.

Yield: 4-5 servings.

Cook’s notes: Combine 1 cup finely chopped fresh pineapple, 1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro, 1/4 cup pineapple preserves (or apricot-pineapple preserves), 1 tablespoon finely chopped seeded fresh jalapeno chili, 1 1/2 tablespoons fresh lime juice and 1/4 teaspoon ground black pepper; gently toss.