Coconut Crusted Gulf Shrimp

• 12 jumbo shrimp
• 12 teaspoon lime juice
• vegetable oil (for frying)
• 1 ounce medium shredded coconut
• 1 teaspoon baking powder
• 1 14 ounces cornstarch
• 1 teaspoon salt
• 12 teaspoon cayenne
• 6 ounces beer
• 2 eggs
• 12 teaspoon salt
• 4 black plums, peeled and pitted
• 12 cup sugar
• 1 tablespoon fresh grated gingerroot
• 2 tablespoons chopped chipotle peppers, seeds removed
• 14 cup rice wine vinegar

1. Peel the shrimp, leaving only the tail on.
2. Skewer the shrimp, three to a skewer, leaving about a half inch between each.
3. Combine the ingredients for the coconut crust and the beer batter.
4. Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
5. Heat the vegetable oil in a deep, heavy skillet to 375F Put the skewers in and fry until golden brown.
6. Drain, and serve with the plum sauce.
7. Plum sauce: Combine all ingredients in a stainless steel saucepan.
8. Bring to a light boil and cook for about ten minutes.
9. Puree.
10. Refrigerate what's not used right away.

jumbo shrimp, lime juice, vegetable oil, coconut, baking powder, cornstarch, salt, cayenne, beer, eggs, salt, black plums, sugar, gingerroot, peppers, rice wine vinegar

Taken from www.food.com/recipe/coconut-crusted-gulf-shrimp-348405 (may not work)