Butterflied Coconut Shrimp

• 1 lb. large shrimp
• vegetable oil
• 1/4 c. flour
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 1 egg
• 2 Tbsp. cream of coconut (from a 15 1/2 oz. can) or 2 Tbsp. light cream
• 3/4 c. flaked coconut or shredded fresh coconut
• 1/3 c. packaged bread crumbs
• Chinese Mustard Sauce

1. Shell and devein shrimp, leaving tails on.
2. Slit shrimp with sharp knife along curved side, cutting almost through.
3. Place on paper toweling.
4. Pour oil into a medium-size saucepan to a depth of 2-inches.
5. Heat to 350u0b0 on deep fat frying thermometer.
6. While oil is heating, combine flour, salt and dry mustard in one small bowl. Beat egg and cream of coconut in second small bowl.
7. In third bowl, combine coconut and bread crumbs.

shrimp, vegetable oil, flour, salt, dry mustard, egg, cream of coconut, flaked coconut, bread crumbs, chinese mustard sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466967 (may not work)