Instructions: Mix together the milk and egg. Dredge each shrimp in flour, dip into the milk-egg mixture, and then cover with toasted coconut. Fry the shrimp in 350 degree vegetable oil for 2 to 3 minutes, turning once.

For the Jalapeno Jelly: In a small saucepan over medium-high heat, combine all ingredients and cook for 30 minutes. Refrigerate.

Serve the shrimp on a platter, with a bowl of jalapeno jelly for dipping.

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