Baked Coconut Shrimp

1 lb large shrimp (oxymoron?), peeled & deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

1) Preheat oven to 400°, spray baking sheet
2) Rinse and dry shrimp with paper towels
3) Cornstarch, salt, and cayenne in a shallow bowl. Pour coconut flakes into a separate shallow bowl.
4) Roll shrimp in cornstarch mixture, then dip in egg white and roll in coconut, coating well. Place on baking sheet. Bake 15 - 20 minutes, flipping halfway through.

Rum Sauce
1/4 cup honey
1/2 tsp lime juice
3 Tbsp spiced rum
1/2 tsp orange zest
1 Tbsp orange juice
1 tsp grated fresh ginger
1 Tbsp chopped fresh cilantro leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp cornstarch

Mix in large bowl and serve with shrimp.