COCONUT SHRIMP

1 egg
½ cup flour
2/3 cup beer
1 ½ tsp baking powder
¼ cup all purpose flour
2 cups flaked coconut
Shrimp, peel remove sand vein…you can butterfly them if they are large

3 cups oil for frying

Combine egg, ½ cup flour, beer and baking powder. Place ¼ cup flour and coconut in two separate bowls.

Hold shrimp by the tail, dredge in flour, shaking off excess. Dip in egg/beer batter, allow excess to drip off. Roll shrimp lightly in coconut, and place on a baking sheet lined with waxed paper, and put in fridge for 30 minutes. Heat oil to 350 degrees

Fry shrimp in batches, cook, turning once, for 2 – 3 minutes or till golden brown. Remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.