Coconut Shrimp

• 1 cup plain breadcrumbs
• 14 cup cornstarch (mix with coconut and bread crumbs)
• 1 cup sweetened flaked coconut
• 12 cup pina colada nonalcoholic drink mix
• 1 tablespoon powdered sugar
• 3 tablespoons spiced rum, Captain Morgan
• 12 cup cornstarch
• 12 lb large shrimp (butterfly the shrimp)

1. Mix bread crumbs, cornstarch, and coconut in a deep bowl and set aside.
2. Combine Pina Colada mix, powdered sugar and spiced rum in a small mixing bowl and set aside.
3. Place 1/2 cup corn starch in a separate bowl.
4. Heat oil for deep frying.
5. Oil is ready for frying shrimp with it reaches 375 degrees Fahrenheit.
6. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs/coconut mixture.
7. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture.
8. Place prepared shrimp carefully into hot oil.
9. Fry until golden brown; remove from fryer and drain.

breadcrumbs, cornstarch, coconut, colada nonalcoholic, powdered sugar, spiced rum, cornstarch, shrimp

Taken from www.food.com/recipe/coconut-shrimp-216096 (may not work)