Coconut Shrimp with Tamarind Vinaigrette

• About 1 cup all-purpose flour, for dredging
• 6 large eggs, lightly beaten
• 3 cups shredded sweetened coconut (about 9 ounces)
• 16 jumbo shrimpshelled, deveined and cut almost in half lengthwise down the back
• 1 quart vegetable oil, for frying
• 2 tablespoons tamarind syrup
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 8 cups mixed salad greens, torn into bite-size pieces

1. Put the flour, eggs and coconut in separate shallow bowls.
2. Dredge the shrimp first in the flour, then in the eggs and then in the coconut; press the coconut firmly onto the shrimp.
3. Arrange the shrimp on a baking sheet, cover and refrigerate for at least 1 hour or overnight.
4. In a medium saucepan, heat the vegetable oil over moderate heat to 350.
5. Working with 2 at a time, fry the shrimp until golden brown, about 4 minutes.
6. Drain the shrimp on a rack set over a baking sheet and keep warm in a low oven.
7. In a blender, process the tamarind syrup, vinegar, olive oil, salt and pepper.
8. Put the greens in a bowl, add the dressing and toss to coat.
9. Mound the salad on 8 small plates.
10. Set 2 shrimp beside each salad and serve.

flour, eggs, coconut, jumbo, vegetable oil, tamarind syrup, balsamic vinegar, extravirgin olive oil, kosher salt, freshly ground pepper, mixed salad greens

Taken from www.foodandwine.com/recipes/coconut-shrimp-with-tamarind-vinaigrette (may not work)