Coconut Crusted Shrimp Salad W/ Sesame Honey Dressing

• 10 large shrimp (16-20 count per pound)
• 34 cup flour
• 1 cup coconut, finely ground
• canola oil (for frying)
• mixed salad green (enough for two servings)
• 1 carrot, julienned
• 1 cucumber, julienned
• 12 cup slightly beaten egg (for egg wash)
• fruit salsa (homemade or store-bought)
• 14 cup seasoned vinegar
• 2 tablespoons honey
• 1 tablespoons. fresh lemon juice
• 12 teaspoon sesame oil
• 12 cup olive oil
• 34 tablespoon mixed sesame seeds

1. Remove shell and vein from shrimp (leaving on tails), dredge shrimp in flour, then egg wash and then in coconut.
2. Allow to dry in refrigerator about 15-20 minutes.
3. Heat canola oil and deep or pan fry shrimp in the hot oil until golden.
4. Divide greens onto two plates; add julienned carrot and cucumber and seasonal fruit salsa.
5. Top with shrimp and sesame-honey dressing.
6. SESAME-HONEY DRESSING: Slowly whisk sesame and olive oils into the remaining ingredients.

shrimp, flour, coconut, canola oil, mixed salad green, carrot, cucumber, egg, fruit salsa, vinegar, honey, lemon juice, sesame oil, olive oil, mixed sesame seeds

Taken from www.food.com/recipe/coconut-crusted-shrimp-salad-w-sesame-honey-dressing-505260 (may not work)