24 Raw jumbo shrimp; peeled
1/2 c Flour
Salt 2 Eggs; beaten
1 1/2 c Shredded coconut
Oil; for deep frying 1 c Bottled cocktail sauce
1/4 c Crushed pineapple
Roll the shrimp in flour seasoned with salt, then dip in the beaten egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the
crushed pineapple. Serve the shrimp with the sauce on the side.