Anonymous August 28 2005

2 lb jumbo shrimp

1 cup flour

1 cup cold beer or ice water

1/2 tsp sugar

1/2 tsp salt

2 Tbsp olive oil

1 egg

1 cup shredded coconut

1 cup corn or canola oil

Peel, devein and butterfly shrimp, leaving tail on. Rinse and drain.

In mixing bowl, combine flour, beer, sugar, salt, olive oil and egg.

Slightly chop coconut in food processor and pour onto plate for

rolling. Heat oil in deep fryer or deep skillet to medium high

heat. Dip shrimp in batter and roll in coconut. Cook in oil until

golden brown and crispy on each side. Drain on paper

towel.