Skewered Coconut Shrimp

Nif's Note:

These shrimp skewers are a party favourite. Make sure thay are at your's! This tropical treat is a Ricardo Larrivée recipe. Enjoy!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 20 skewers

• oil (for frying)
• 1/2 cup flour
• 1 tablespoon garlic salt
• 2 teaspoons cayenne
• 2 eggs, lightly beaten
• 1 1/2 cups sweetened flaked coconut
• 20 raw shrimp, shelled (16 to 20 per lb)
• 20 wood skewers, about 15 cm (6 inches)
• salt and pepper

Directions:

1. Preheat the oil in the fryer to 180°C (350°F). Line a baking sheet with paper towels.
2. In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third.
3. Thread 1 shrimp on each skewer.
4. Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly.
5. Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels.
6. Serve immediately. For fun, you can have the skewers sticking out something, like a pineapple or watermelon.