Deep Fried Coconut Shrimp

This was not done on an egg at all. We enjoy it
so much, that I wanted to share it. Most will think
that this is too much work, and it is a fair amount of
work, but once you have tried it you will agree it is
worth the effort. I started out with shrimp that were
12 - 14 count, good sized shrimp. The first step is to
butterfly and devein the shrimp.

The next step is a dip in a beer batter ( mine is "here" )
followed by a generous coating of shredded coconut.

Give them about 10 or 15 minutes to set, either in the
fridge or on the counter, before going into the deep
fryer. Here they are in 335° peanut oil. WARNING..
all that coconut wreaks havoc on your oil, if you do this
with a fresh batch of oil, you wont ruin it, but it does leave
quite a bit of residual coconut in the oil.

I make my own dipping sauce which is a simple mix
of 4 Tblsp. of honey mustard, 2 Tblsp. of orange marmalade,
1 Tblsp. of dijon mustard. This is something I whipped up
some time ago and we think is very good.

Here is the finished product, as you can see they tend
to curl up, no big deal. These make absolutely wonderful
appetizers, or as in this case.....a meal.