Camelback Inn’s Coconut Shrimp

Camelback Inn’s Coconut Shrimp

12 shrimp, peeled and deveined
4 tablespoons flour
4 eggs, beaten
1 cup coconut, shredded (unsweetened)
oil for deep frying

Honey Mustard:
1 tablespoon dry mustard
2 cups honey
1/2 cup horseradish, drained

Dredge shrimp in flour, then dip them in egg and roll in shredded coconut. Deep-fry shrimp at 350ºF until golden brown in color.

Serve with Honey Mustard Horseradish Sauce. Sauce directions: Combine all ingredients and mix together thoroughly.

Yield: 2 servings.








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