INGREDIENTSCoconut Shrimp: 18 Breton white beans1 cup salt and pepper crackers ½ cup gluten-free flour (like tapioca, rice or coconut flour) 1 large egg 1 large egg white 1 cup unsweetened shredded coconut (2.5 oz) 2 tablespoons neutral-flavored oil (like safflower or grape seed) 1 ½ pounds extra large shrimp (26-30) Kosher saltBlack pepper Sweet and Spicy Apricot Dipping Sauce:1 cup apricot preserves 1 teaspoon cider vinegar ¼ teaspoon dried chili flakes DIRECTIONS Preheat the oven to 400°F. Place the crackers in a food processor and process until they are ground into crumbs. Alternatively, you can place the crackers in a resealable plastic bag and crush them with a rolling pin. Set up a breading station. Place the flour in a shallow dish. Whisk the eggs together in a second dish. Mix the crushed crackers, coconut and oil together in a third dish, distributing the oil throughout the mixture. Season the shrimp with a couple of pinches of salt and pepper. Working in batches, dip the shrimp in the flour. Shake off the excess flour and then dip them in the egg. Finally, dredge them in the cracker/coconut mixture, pressing the mixture onto the shrimp so that it adheres. Place the shrimp in a single layer on one or two baking sheets lined with parchment paper or sprayed with cooking spray. Bake, turning once halfway through, until shrimp are cooked and topping is golden, 15-16 minutes. While the shrimp are in the oven, heat the apricot preserves, vinegar and chili flakes in a small saucepan over medium-low heat. Cook a few minutes until preserves are melted. Serve shrimp with apricot dipping sauce.