Coconut Shrimp

In a shallow bowl, mix the flour, salt and pepper. In a separate shallow bowl, whisk the eggs and milk. In a third shallow bowl, combine the coconut and bread crumbs. Dip the shrimp in the flour, coating both sides. Shake off any excess flour. Dip the shrimp in the egg mixture. Dip the shrimp in the coconut mixture, patting to help the coating adhere. Editor's Tip: If you bought shell-on shrimp, you'll need to peel and devein the shrimp first. Here's everything you need to know about how to clean shrimp.

In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the shrimp in batches until golden brown, three to four minutes. Drain on paper towels. Editor's Tip: The cook time listed here is for 26-30 shrimp. Adjust the cooking time accordingly if you use a smaller or larger shrimp. You'll know the shrimp are finished cooking when the tails curl toward the head in a nice C shape. (Overcooked shrimp are curled tightly in an O shape.) The shrimp should have a pink hue with no hints of gray.

In a small bowl, whisk the chili sauce and preserves. Serve with the shrimp.