Ingredients

• 1 ½ lb peeled/deveined jumbo shrimp
• ¼ cup all-purpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon ground allspice
• 2 large eggs (or ½ cup egg substitute)
• 1 tablespoon water
• 2 cups panko bread crumbs
• 1 cup sweetened coconut flakes
• ¼ cup canola oil
• ¾ cup pineapple (or apricot) preserves
• 2 tablespoons prepared horseradish

Steps

1. Thaw shrimp. Combine flour, salt, and allspice in shallow bowl. Whisk eggs and water in second shallow bowl. Combine panko and coconut in third shallow bowl.
2. Dredge shrimp in flour (coating both sides), dip into egg mixture (letting excess drip off), and coat with panko mixture, pressing with fingers to adhere (wash hands).
3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp (in batches); cook 2–3 minutes on each side until coating is golden and shrimp are pink and opaque. Drain on paper towels; repeat with remaining shrimp.
4. Combine preserves and horseradish in microwave-safe bowl; microwave on HIGH 1–2 minutes, stirring occasionally, until melted and combined. Serve with shrimp.

Ingredients

• 1 cup heavy whipping cream
• 6 slices Bakery New York–style cheesecake
• 1 (10 oz) bag bittersweet chocolate morsels
• 1 (21 oz) can cherry pie filling
• ¼ cup cream sherry

Steps

1. Place cream in small saucepan; heat on medium-high 4–5 minutes until steaming. Place cheesecake slices on serving dishes.
2. Remove pan from heat and add chocolate morsels (do not stir); let stand 3–4 minutes. Combine pie filling and sherry in small bowl until blended.
3. Whisk chocolate mixture until smooth; pour over cheesecake slices. Top with cherry mixture. Chill until ready to serve.