BAKED COCONUT SHRIMP WITH APRICOT DIPPING SAUCE

THIS WAS A FAST, EASY WAY TO MAKE COCONUT SHRIMP.  OF COURSE, FRIED IS STILL MY FAVORITE-BUT ON A BUSY WEEKNIGHT THIS WAS MUCH QUICKER!

THIS RECIPE IS FROM HERE 
 THANKS SARAH!

IN A NUT SHELL, THIS IS HOW I MADE IT.  

1.  PAT SHRIMP DRY.
2. DIP SHRIMP FIRST IN EGG.
3. NEXT, DIP IT INTO SEASONED PANKO CRUMBS,
4. PLACE ON A NONSTICK FOIL LINED PAN.
5. SPRINKLE AND PRESS COCONUT ON TOP OF ALL THE SHRIMPS. (I CHOSE TO DO IT THIS WAY BECAUSE THE COCONUT WAS NOT STICKING WELL TO THE SHRIMP.)
6. BAKE AT 425 FOR 15 MINUTES UNTIL NICELY BROWNED

APRICOT DIPPING SAUCE:

1. 3/4 CUP APRICOT SAUCE
2. 1/2 TSP. STONE GROUND MUSTARD

COOK TOGETHER IN A SAUCE PAN UNTIL MELTED