Coconut Shrimp with Curried Hummus

• MAKE-AHEAD

Ingredients

1. 3/4 cup unsweetened shredded coconut (about 2 ounces); see Note
2. 12 medium shrimp—shelled, halved lengthwise and deveined
3. Salt and freshly ground pepper
4. 3 tablespoons honey
5. 1/2 cup prepared hummus (about 4 ounces)
6. 2 teaspoons Madras curry powder
7. 24 miniature pappadums
8. 24 fresh cilantro leaves

1. Preheat the oven to 350°. Toast the coconut for about 5 minutes, tossing occasionally, until golden and crisp. Transfer to a plate and let cool.
2. Season the shrimp with salt and pepper and brush with the honey. Toss the shrimp in the coconut and arrange them on a baking sheet. Bake for about 7 minutes, or until the shrimp are cooked through. Let cool.
3. In a small bowl, combine the hummus and curry powder. Transfer to a pastry bag fitted with a small round tip and pipe a dime-size amount of curried hummus on each pappadum. Alternatively, dollop the hummus on the pappadums. Top each pappadum with a coconut shrimp, garnish with a cilantro leaf and serve.