This was a good one. Crispy coconut shrimp with a creamy peanut dipping sauce, perched next to a fresh and flavorful salad with baby spinach, avocado, and orange. Yup. We'll be making this meal again. Except... we'd use Taylor's peanut sauce recipe. Alton's had far too much peanut butter and almost tasted more like my pie filling than a spicy dipping sauce. But even that didn't stop these shrimp from shining. Delicious, and for such a "pseudo-gourmet" meal, was actually quite easy. Coconut Shrimp Makes 4-6 servings. Recipe from Alton Brown. Ingredients 24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied 1/2 cup cornstarch 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground white pepper 1/4 teaspoon cayenne pepper 4 egg whites 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut Canola or peanut oil, for frying Taylor's Kick Butt Peanut Sauce Directions Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and

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