I thought I would make about 12, eat 6 and put the rest away til, oh, maybe later in the week.  Uh huh.  Didn't happen.  These are soooo awesome you can't stop at only 6 so make this with shrimp that are about 20 to 25 per lb.

COCONUT CRUSTED SHRIMP Makes 4 appetizer servings or 2 dinner servings.
Vegetable oil for deep frying

2 Tbsp. coconut rum
12 jumbo shrimp, shelled and deveined.
1/2 cup panko crumbs (white Japanese bread crumbs)
1 cup shredded sweetened coconut
2 eggs beaten
1 cup flour
1/4 tsp. paprika
1/4 tsp. garlic powder
1/2 tsp. salt

FOR THE DIPPING SAUCE: Can be made 1 day ahead and refrigerated.

3/4 cup orange marmalade
1 Tbsp. pineapple jam (optional)
2 Tbsp. sweet/hot Asian chile sauce
2 Tbsp. vanilla yogurt or sour cream
1/4 tsp. or more Tabasco or Frank's Hot sauce
1 tsp. lime juice
1/2 tsp. coconut rum (optional)

METHOD:
Dry shrimp then place in a flat dish and sprinkle with the 2 Tbsp. coconut rum. Let marinate in the fridge for about 30 minutes.

Meanwhile, combine panko crumbs and coconut in a small deep bowl such as a cereal bowl.
Beat the egg in a small deep bowl.
Place the flour and seasonings in another deep bowl.

Shake rum off of the shrimp but do not dry. Dip the shrimp in the flour mixture, then in egg, then in coconut and crumbs making sure the shrimp are completely coated. Let rest for about 10 minutes to set the coating.

Heat the oil to a depth of 1 1/2 inches in a deep skillet or deep fryer (I use a saucepan) to about 375 degrees.

Fry the shrimp until golden brown about 2 minutes. Do not overcook as shrimp will become rubbery.

Warm the dipping sauce to room temperature if you've made this ahead and place in the fridge. Brush the sauce over the shrimp or place in individual dipping dishes and dip the shrimp in the mixture.

The Ultimate Double Chocolate Cookies

Trust me when I tell you that this is the best cookie ever!!!!  They are addictive so be very careful.


THE ULTIMATE DOUBLE CHOCOLATE COOKIES from Ghirardelli Chocolate
Yield about 2 dozen cookies

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 stick unsalted butter
3 large eggs
1 cup white sugar
1/3 cup all purpose flour
1/2 tsp. baking powder
1 bag (12 oz.) Ghirardelli Semi-Sweet Chocolate Chips
1 tsp. almond extract (use vanilla if adding anything other than cherries or cranberries)
1 cup chopped pecans or walnuts

Preheat the oven to 350.

Melt the Bittersweet chocolate chips and butter in a large bowl in a double boiler or in a microwave oven being careful to stir often and keep an eye on the melting chocolate.
In a large bowl, beat the sugar and eggs with an electric mixer til thick. Stir the chocolate mixture into the egg mixture. Add the almond or vanilla extract. Stir to combine.

In a small bowl stir together the flour and baking powder. Stir this into the chocolate/egg mixture.

Gently stir in the Semi-Sweet chocolate chips, cranberries or cherries or whatever you're adding into this along with the chopped nuts.

Mix dough by hand only til combined. Refrigerate for about 2 hours til easy to handle.
Roll dough into balls the size of large walnuts. Place on a greased or parchment lines cookie sheet 2 inches apart then flatten to about 1/4 inch.

Bake about 12 minutes. Remove from the oven and press a Mocha Almond, Peanut Butter chips or dried berries into the top of the cookie.

Let cool for about 3 minutes then remove to a rack.

Keep in an airtight container for about 4 days. (They'll be eaten long before that)

NOTE: IF YOU DON'T WANT TO MAKE THE COOKIES ALL AT ONCE, FORM THE DOUGH INTO BALLS, LAY THEM ON A FLAT DINNER PLATE AND PLACE IN THE FREEZER FOR ABOUT 1 HOUR UNCOVERED. REMOVE AND PLACE THE FROZEN BALLS IN A ZIP LOC BAGGIE THE PUT THEM IN THE FREEZER.