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Coconut shrimp lollypops Apricot-ginger dipping sauce ¾ cup of apricot jam 1 jalapeño pepper, seeds discarded, minced 2 tablespoons seasoned rice vinegar or freshly squeezed lime juice 1 tablespoon grated fresh ginger 1 tablespoon Dijon mustard   Place all dipping sauce ingredients in a blender or food processor. Purée. Reserve.   Coconut shrimp lollypops 1 coconut