Coconut Shrimp With Agave Nectar & Chipotle Dipping Sauce

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shrimp - 12 - 14 jumbo (raw, fresh or frozen) peeled and de-veined

coconut flakes - 1 1/2 to 2 cups (sweetened is ok)

eggs - 3 large, whisked and slightly salted

flour - 1 cup, slightly salted (rice flour is ok)

chipotle peppers - 3 tablespoons, dried and finely chopped (almost puree consistency)

red wine vinegar - 1 tablespoon

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