Coconut Shrimp

• 5 large shrimp
• 3 tablespoons flour
• 12 egg
• 3 tablespoons beer
• salt and pepper
• sugar
• 12 cup shredded coconut
• 1 cup frying oil

1. Remove skin from shrimp, leave tails attached.
2. Butterfly shrimp 1/2 way, dust with flour.
3. Mix flour, egg, beer, salt, pepper and sugar creating a batter.
4. Dip shrimp into batter without dipping the tails, then dip into coconut.
5. Refrigerate for 15 minutes minimum.
6. Heat oil to 325 degrees F.
7. Deep fry shrimp.

shrimp, flour, egg, beer, salt, sugar, coconut, frying oil

Taken from www.food.com/recipe/coconut-shrimp-10448 (may not work)