Coconut Shrimp with Pineapple Salsa

I've had this recipe for years and still cook it quite a bit.  The sweet, spicy salsa goes so well with the coconut shrimp that you'll find you can't stop eating them. 

Enjoy!

• Shrimp:
• 28  large shrimp (about 1 1/2 pounds)                          
• Salsa:
• 1  cup  finely chopped fresh pineapple
• 1/3  cup  finely chopped red onion
• 1/4  cup  finely chopped fresh cilantro
• 1/4  cup  pineapple preserves
• 1  tablespoon  finely chopped seeded jalapeño pepper
• 1 1/2  tablespoons  fresh lime juice
• 1/4  teaspoon  black pepper
• 1/3  cup  cornstarch
• 3/4  teaspoon  salt
• 1/2 to 3/4  teaspoon  ground red pepper
• 3  large egg whites
• 1 1/2  cups  flaked sweetened coconut
• Cooking spray

Preheat oven to 400°.
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.