Dredge large shrimp in flour, then dip in beaten egg, then toasted coconut flakes. Bake at 400°F for seven or eight minutes until cooked through. Serve with orange marmalade for dipping (microwave jarred marmalade for about 30 seconds to thin it out.)
SALMON GRILL PACKS
Place a four-ounce piece of salmon on a sheet of heavy-duty aluminum foil and season with salt and pepper. Top with chopped cherry tomatoes, garlic, capers, and lemon. Wrap the foil around the salmon to create a packet and place it on the grill for about 10 minutes.