Coconut-Macadamia Nut Shrimp

• 2 cups all-purpose flour
• 1/2 cup ground macadamia nuts
• 1 (12-ounce) beer, divided
• 2 egg yolks
• 2 tablespoons vegetable oil
• 2 tablespoons cream of coconut
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 18 unpeeled, fresh jumbo shrimp
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 2 cups flaked coconut
• Vegetable oil

1. Combine flour and macadamia nuts in a large bowl; make a well in center of flour mixture.
2. Combine half of beer, egg yolks, 2 tablespoons oil, and cream of coconut; add to dry ingredients, stirring just until moistened. Stir in remaining half of beer, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
3. Peel shrimp, and devein, if desired, leaving tails intact. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, lime juice, and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.
4. Dip shrimp in batter; dredge in coconut.
5. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375u0b0. Fry shrimp 6 to 8 minutes or until golden; drain.

flour, ground macadamia nuts, beer, egg yolks, vegetable oil, cream of coconut, salt, freshly ground black pepper, fresh jumbo shrimp, lime juice, garlic, flaked coconut, vegetable oil

Taken from www.myrecipes.com/recipe/coconut-macadamia-nut-shrimp (may not work)