Coconut Shrimp with Curried Hummus

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.

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.

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.