Coconut Shrimp

This recipe makes 1# large shrimp (UNcooked, peeled, deveined, tail-on) 12-14 shrimp per lb.

Thoroughly dry shrimp - dust them with flour, shaking off excess.

Measure approx. 2-3 cups dried, sweetened shredded coconut in a medium sized bowl and set aside.

Combine all ingredients for batter in another medium sized bowl, mixing well:

1/2 cup flour

1/2 cup club soda

1 well beaten egg white

1 teasp. baking powder

1/8 tsp. salt

Holding shrimp by the tail, dip in batter, covering completely (except tail) and let excess batter run off shrimp. Immediately, dip shrimp in coconut, covering thoroughly. Place shrimp on a pan or plate that's been lined with waxed paper. When all shrimp are coated, refrigerate for 30-45 minutes. Get the oil ready when shrimp are nearly chilled:

Heat vegetable oil in a large saucepan or small pot, making sure the oil is approx. 2-3" deep. Heat until HOT, but not smoking. Test the oil - add a pinch of coconut to make sure it begins to sizzle when dropped into the pot. Carefully, add shrimp to the hot oil - do NOT crowd them. Depending on the size of the pan (and the size of the shrimp) you can fry 2-4 at a time. Watch them closely- they don't take too long to cook. Turn them over once during cooking - when they're golden colored, they're done. Remove shrimp with a slotted spoon and let them drain for a minute on paper towels. Repeat until all shrimp are finished. Yes - you can use smaller shrimp but be careful with the cooking time so they don't overcook and come out dry and leathery.