Coconut Shrimp De Jonghe

Directions

Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne pepper, salt and minced garlic.

Reserve ¼ cup of mixture for topping.

Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated.

Turn into lightly oiled casserole.

Pour sherry over shrimp and sprinkle with reserved mixture.

Bake, uncovered, in moderate oven 375℉ (190℃) F until shrimp is tender, about 40 minutes.