Coconut Shrimp with Pineapple Sauce

Ingredients:
24 large cooked shrimp, tail removed
3/4 c. shredded sweetened coconut
3/4 c. Panko bread crumbs
2 Tbs. flour
1 egg
1 Tbs. Parrot Bay Coconut Rum

For the Sauce:
6 oz. Greek Yogurt, plain
1 c. chopped pineapple
1/2 tsp. lemon juice
3 Tbs. shredded sweetened coconut
2 Tbs. Parrot Bay Coconut Rum
2 Tbs. Splenda sweetener

Preheat the oven to 425 degrees. Spray a non stick baking sheet with Pam. Stir together the coconut and Panko and set aside. Whisk the egg and Parrot Bay with a fork and set aside. Add flour to a small bowl and also set aside. Dip the shrimp into the flour, shaking off the excess flour. Then dip into the egg, and then the breading mixture. Place the shrimp on the baking sheet and bake for 10 minutes. Flip the shrimp over and bake for another 6 minutes. Remove from the oven and let cool slightly on your serving plate. Meanwhile, combine the sauce ingredients together and place in a small bowl on your serving plate! The sauce has a very similar taste to the coconut shrimp sauce at Red Lobster. Delicious! (Serves 8, each serving is 3 shrimp, and 1 Tbs. of the sauce. 3 WW points).