Instructions: Make the apricot sauce: In a 1-quart saucepan, mix the apricot preserves, lime juice and ground mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while preparing the shrimp.

Preheat the oven to 425 degrees. Spray rack in broiler pan with cooking spray. In a shallow bowl, mix flour, brown sugar, salt and red pepper. Beat the egg and lime juice in another shallow bowl. Place the coconut in a third shallow bowl. Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter. Bake 7 to 8 minutes, or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.

Yield: 40 shrimp

NOTES :
Makes about 40.

This low-fat appetizer takes 30 minutes to prepare and 8 minutes to bake. You can make the apricot sauce ahead of time, and get the flour mixture ready for the shrimp a few hours ahead of time, too. Bake the shrimp shortly before you plan to serve them.

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