* 1 (8 oz) container pineapple cream cheese, room temperature
* 1/2 C peach preserves
* 2 TBSP cocktail sauce
* 1 (4 oz) bag cooked salad shrimp, thawed and drained well
* 2 green onions, slice thin
* 1/4 C flaked coconut
Coconut shrimp is a popular festival food in our neck-of-the-woods, but when there are no festivals in site, we just create our own little appetizer to satisfy our cravings. I like the cool, sweet flavor of this shrimp dip. Kids love it, even kids who say they don't like shrimp!
Be sure to use tiny shrimp so it mixes and serves well. Also, if you don't happen to have peach preserves on hand, try using an apple jelly or any other sweet, light-color jelly or preserve.