Baked Coconut Shrimp with Avocado and Lime Dip Ingredients: ½ c. almond (or coconut) flour 1 t. smoked paprika 1 t. ground cumin 1 t. garlic powder 1 t. onion powder Sea salt and black pepper, to taste 2 eggs 2 T. water ¾ c. shredded coconut, unsweetened 1 lb. 10/15 count gulf shrimp, peeled and deveined, tails on Avocado Lime Dip: 1 large ripe avocado, pitted and peeled 3 T. fresh cilantro, stems removed 2 T. fresh lime juice ¼ t. ground cumin ½ t. red pepper flakes Sea salt and black pepper, to taste Baked Coconut Shrimp with