Soak the plank for at least 30 minutes in water before using.
Preheat the BGE to 400 degrees, direct.
Rinse and dry shrimp with paper towels. Mix cornstarch, Season All and Fire Drill in a shallow bowl. Pour coconut flakes in a separate shallow bowl.
Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the cedar plank, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes.
Serve with Key West Dipping Sauce
Key West Dipping Sauce
Place all ingredients in a kitchen blender and puree until smooth. Refrigerate and serve cold.