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24 large shrimp (fresh or frozen in shells)
1 cup mayonnaise or 1 cup salad dressing
3 tablespoons apricot preserves
1 teaspoon curry powder
2 tablespoons cooking oil
1 1/2 cups shredded coconut (toasted)
1/4 cup cornstarch
2 teaspoons sugar
1/2 teaspoon salt
3 slightly beaten egg whites
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