Coconut Shrimp with Calypso Punch Relish

• 2 pounds shrimp with tails, peeled and deveined
• 4 large eggs large
• 1/2 cup honey
• 2 teaspoons cayenne pepper
• 1/2 teaspoon red hot pepper sauce
• 1 1/2 cups flour, all-purpose ,
• 1/2 cup cornstarch
• 1 tablespoon curry powder
• 4 cups bread crumbs fine
• 2 cups coconut, shredded, unsweetened (desiccated)
• 1 tablespoon orange zest
• 5 cups canola oil about
• 1 cup pineapple, fresh fresh, diced fine
• 1 cup orange segments diced fine
• 1/2 cup jicama finely diced
• 1/4 cup red onion finely diced
• 1 tablespoon lime juice fresh
• 1 tablespoon ginger fresh,
• 1 tablespoon mint leaves fresh,
• 1 tablespoon jalapeno pepper optional
• 1 tablespoon honey
• 1 x salt to taste

1. Wash and dry shrimp and set aside.
2. Beat eggs, honey, cayenne pepper, and hot sauce together.
3. When well beaten, pour into a shallow bowl.
4. Combine flour, cornstarch and curry powder in a shallow bowl.
5. Then, combine bread crumbs, coconut, and orange zest in a third bowl.
6. Dip each shrimp into egg mixture, then the flour mixture.
7. Again dip into the egg mixture and finally in the coconut bread crumbs.
8. Set aside.
9. Heat oil to 325 degrees in a deep fry pan over medium high heat.
10. When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until golden.
11. Drain on paper towels.
12. Serve hot with calypso punch relish.
13. Calypso Punch Relish:
14. Combine all ingredients in a non-reactive bowl.
15. Cover and allow to marinate 30 minutes before serving.

shrimp, eggs, honey, cayenne pepper, red hot pepper sauce, flour, cornstarch, curry powder, bread crumbs fine, coconut, orange zest, canola oil, pineapple, orange segments diced, jicama, red onion, lime juice fresh, ginger fresh, mint, jalapeno pepper, honey, salt

Taken from recipeland.com/recipe/v/coconut-shrimp-calypso-punch-re-38163 (may not work)