Preparation / Directions:
Shell shrimp, leaving tails intact. Place 1 shrimp on its side on work surface and hold it down flat. Using small sharp knife and beginning at head end, slit shrimp along back to just above tail, cutting about two-thirds way through. Scrape out exposed vein. Open shrimp and press flat. Repeat with remaining shrimp and set aside.
In blender, combine egg, pineapple juice, milk, flour, salt, baking powder and cayenne, and blend at medium speed until well blended. Transfer batter to medium bowl. Add shrimp and set aside.
In deep fryer or deep medium-size skillet, heat oil over moderately high heat to 350F degrees. (You can check temperature of oil with deep-fat frying thermometer.)
Meanwhile, place shredded coconut in bowl. One by 1, remove shrimp from batter, shake off any excess and press into coconut to adhere.
Working in batches of 6, fry shrimp in hot oil, turning once, until golden brown all over, about 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with remaining shrimp. Arrange shrimp on warmed plate and serve pineapple-jalapeno marmalade alongside for dipping.
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