Coconut Pecan Shrimp

1 lb. of jumbo shrimp
1 egg
2 tbs. water
1 cup flaked coconut
1 cup Oliver's pecan meal

Dipping Sauce
1 cup plum jam
1/2 cup sweet and sour sauce
3/4 cup pineapple juice
1/2 cup sugar
1/4 cup cream of coconut
1 cup of finely chopped pecans (Oliver's midget pieces work great)

Take cleaned and shelled shrimp and dip in a egg wash (beaten egg combined with water) roll in pecan meal and then in coconut flakes. Place on jellyroll pan and spray top with cooking spray. Bake at 350 until golden brown.
Cooking time: About 45 minutes