Coconut Shrimp W/ Sweet Tropical Dipping Sauce

This is my attempt to recreate a wonderful shrimp appetizer from a Bistro in St. Charles, MO called The Grappa Grille. The shrimp are yummy, but the sauce is yummier!

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  lbs large shrimp (U/20)
• 3  eggs
• 1  tablespoon water
• 1⁄2 cup flour
• 2 -3  cups flaked coconut
• 3⁄4 cup canola oil

• Sauce

• 12  ounces vanilla yogurt
• 8  ounces  soft cream cheese
• 1⁄4 cup  clear  grape juice
• 3  tablespoons honey
• 1⁄8 cup  sweet chili sauce

Directions

1. Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
2. Prepare the shrimp, leaving the tails on.
3. Mix the water with the eggs.
4. Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
5. Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
6. Serve with the dipping sauce.