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This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.

• 1/2 cup mango peach jam
• 2 tablespoons white vinegar
• 1/4 teaspoon red pepper flakes, or to taste
• 3/4 cup raw cashews
• 3/4 cup panko bread crumbs
• 3/4 cup shredded, unsweetened coconut
• 1/2 cup all-purpose flour
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1 pound large shrimp (this will be about 18), shelled and deveined
• Canola oil
• 2 large eggs, lightly beaten

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