Coconut Shrimp & Asian Orange And Avocado Spinach Salad

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Love and Olive Oil
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

Taylors Kick Butt Peanut Sauce

2 tablespoons finely chopped shallots

2 tablespoons seasoned rice vinegar

1 tablespoon vegetable oil

2 teaspoons minced peeled fresh ginger

1/4 teaspoon (generous) Asian sesame oil

1 navel orange

1 6-ounce bag baby spinach leaves

1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

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