By Jeanne Winnick Brennan

This tasty shrimp appetizer has a secret ingredient.

Pam Saltenberger knows the value of a good cookie, right down to how it crumbles. She should: Years ago, she sold a lot of cookies as a Girl Scout. And today, as executive director of the Tierra del Oro Council of Girl Scouts for 14 counties in Northern California, she oversees the region’s annual cookie drive. Using one of the most popular Girl Scout cookies—the Samoa—Saltenberger whips up a scrumptious shrimp dish.

“It’s fun, unique and easy to make as an appetizer or entrée,' she says. “The only difficulty is keeping the Samoas around long enough to cook with them—but they do freeze well.

The chewy, coconut-covered caramel and chocolate cookie is an American classic. Of the 1,816,076 boxes of cookies sold last year by the Tierra del Oro Council, only the Thin Mints outpaced sales of Samoas.

“The tremendous popularity of our cookies and the marketing support we provide make it a very positive sales experience for many girls, says Saltenberger. “I still remember how it felt when I rang the front doorbell of my own house and pleaded with my parents to buy some.'

Somoas Shrimp

In a medium bowl, mix the ground cookies, breadcrumbs, flaked coconut and cayenne pepper and set aside. Dredge the shrimp in the flour, shaking off the excess. Dip the flour-coated shrimp in the egg whites, then press the shrimp into the cookie mixture, coating both sides.

Pour enough oil into a large, heavy pot to reach a depth of 2 inches; heat to 350 degrees. Add the shrimp to the hot oil and deep-fry until cooked through, about 1 minute. Using tongs or a slotted spoon, transfer the shrimp to paper towels to drain. Sprinkle with lime juice and serve with lime wedges. Serves 4 as an appetizer.

To order Girl Scout cookies by phone, call 1-866-GSCOOKS (472-6657). For more information about the Girl Scouts of Tierra del Oro, call (916) 638-4475 or visit tdogs.org.

Ingredients
7 Samoas Girl Scout cookies, finely ground 1 cup seasoned breadcrumbs 1 cup sweetened flaked coconut 1 pinch cayenne pepper 12 uncooked extra-large shrimp, peeled and deveined	1 cup flour 4 egg whites, lightly beaten Peanut or vegetable oil (for deep-frying) 2 tablespoons fresh lime juice Lime wedges for garnish

This article appears in the March 2005 issue of Sacramento Magazine.