Categories: Appetizers- snacks

Ingredients

• 1 lb. unpeeled, large fresh shrimp
• 1/2 cup cream of coconut
• 3 Tbsp. cornstarch
• 1 Tbsp. mayonnaise
• 1 Tbsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 cup cornstarch
• 1 1/4 cups flaked coconut
• 1/2 cup fine, dry breadcrumbs
• Vegetable oil

Directions

1. Peel shrimp, leaving tails intact; devein, if desired.
2. Stir together cream of coconut and next 4 ingredients until smooth.
3. Coat shrimp with 1 cup cornstarch; dip in cream of coconut mixture; drain on a wire rack.
4. Dredge shrimp in coconut; dredge in breadcrumbs. Place on a baking sheet; cover and chill 1 hour.
5. Pour oil to a depth of 2 inches into a Dutch oven; het to 375 degrees. Fry shrimp, in batches, until golden. Drain.

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