Coconut Shrimp

This is another recipe that I haven't made in a few years. It is suppose to have a gingered cocktail sauce that goes with it. I've made it, but I don't eat cocktail sauce soooooo.... I don't know if it's any good. I will put the cocktail sauce recipe with it (only because it is a very easy recipe!).

1 serving is 2 shrimp and 1tbsp sauce
Calories: 110

Ingredients:
    1c shredded coconut
    1/2c Progresso panko crispy bread crumbs
    1/4tsp salt
    Dash ground red pepper (cayenne)
    1-1/2lb uncooked medium shrimp, peeled, deveined
    1/4c honey

Directions:
    1. Heat oven to 425 degrees F. Line large cookie sheet with foil, lightly spray foil with cooking spray. In food 
        processor, place coconut, bread crumbs, salt, and ground red pepper; process 10 seconds to mix slightly. 
        Place in pie pan or shallow dish.

    2. Pat shrimp dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat 
        just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single 
        layer on cookie sheet.

    3. Bake 9 to 12 minutes or until shrimp ar pink and coconut begins to brown.


Sauce:
    Mix 1 jar (12oz) cocktail sauce and 1/4 tsp ground ginger