Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Preheat oven to 450 degrees F.

For honey-papaya dipping sauce, in a food processor or blender combine papaya, honey, lime peel, lime juice and cayenne pepper. Cover and process or blend until smooth; set aside.

Line a 15x10x1-inch baking pan with foil and coat with cooking spray; set aside. In a shallow dish combine instant potatoes and coconut. Place flour in a second shallow dish. In a third shallow dish lightly beat egg.

Dip shrimp in flour, turning to coat; dip in egg, turning to coat. Dip in the potato-coconut mixture, turning and pressing to coat. Place on prepared baking pan. Coat shrimp with cooking spray.

Bake for 7 to 10 minutes or until coating is golden brown and shrimp are opaque.

Divide greens among four salad plates. Place four shrimp on greens on each plate. Serve with honey-papaya dipping sauce.