Coconut Shrimp

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[font "verdana, arial, helvetica"][size 2]1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying


Directions

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. [/size][/font]

[font "verdana, arial, helvetica"][size 2]Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour.[/size][/font]

[font "verdana, arial, helvetica"][size 2] Dip in egg/beer batter; allow excess to drip off. [/size][/font]

[font "verdana, arial, helvetica"][size 2]Roll shrimp in coconut, and place on a baking sheet lined with wax paper. [/size][/font]

[font "verdana, arial, helvetica"][size 2]Refrigerate for 30 minutes. [/size][/font]

[font "verdana, arial, helvetica"][size 2]Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. [/size][/font]

[font "verdana, arial, helvetica"][size 2]Using tongs, remove shrimp to paper towels to drain. [/size][/font]

[font "verdana, arial, helvetica"][size 2]Serve warm with your favorite dipping sauce.[/size][/font]
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