Coconut Shrimp with Dipping Sauce

Coconut Shrimp with Dipping Sauce

Coconut shrimp:

12 colossal shrimp (10 shrimp to the pound), peeled and butterflied

2 C. sweetened long-grain coconut

1/4 C. Japanese bread crumbs (panko)

1 C. flour

2 eggs, whipped

Combine coconut and bread crumbs in a shallow dish. Put flour and eggs in separate, shallow dishes.

Dip shrimp first in flour, then egg mixture, then bread crumb-coconut mix, coating well with each element.

Place shrimp, no more than three at a time, into deep fat that has been brought to 350 degrees in a deep-fat fryer.

When shrimp begin to turn a golden color, about 4 minutes, remove from fryer and drain.

Servings: 6 (two shrimp per person as an appetizer).