Here is a great new way to spice up your traditional shrimp ring. This holiday season serve your guests with this great new appetizer from Rootham's.

• 30 Large Shrimp (Peeled & Deveined)
• 2 Large Egg Whites
• 75ml (1/3 cup) Corn Starch
• 250ml (1cup) Medium flaked unsweetened coconut
• 500 ml (1 Jar) Thai Dipping Sauce
• 5ml (1tsp) Canola Oil, to grease baking pan

1. Preheat oven to 400 ºF (200 ºC).
2. Beat egg whites until frothy.
3. Place corn starch in a shallow dish.
4. Place coconut in a shallow dish.
5. One shrimp at a time, dredge in corn starch, dip in egg white & dredge in coconut-pressing gently with fingers to coat with coconut.
6. Place coated shrimp on well greased baking sheet.
7. Bake 10 minutes, turn and bake ten minutes more (total baking time 20 minutes).
8. Place on platter & serve with Rootham Thai Dipping Sauce.

TIPS: May use frozen shrimp. Let frozen shrimp thaw in cold water and dry before coating.