Coconut Shrimp with Pineapple Salsa

INGREDIENTS

• 28 large shrimp (about 1 1/2 pounds)
• 1/3 cup cornstarch
• 3/4 teaspoon salt
• 1/2 to 3/4 teaspoon ground red pepper
• 3 large egg whites
• 1 1/2 cups flaked sweetened coconut
• Cooking spray
• 1 cup finely chopped fresh pineapple
• 1/3 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup pineapple preserves
• 1 tablespoon finely chopped seeded jalapeño pepper
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon black pepper