1 lb. Coconut
1 lb. Jumbo shrimp, 16-20
1/2 lb. Flour
6 Eggs, cracked and whipped for egg wash
1 jar Robert Rothschild Raspberry Cranberry Horseradish Sauce
Clean and split the backs of the shrimp. Peel, devein and butterfly the shrimp,
making sure the shrimp can sit on its own.
First, toss the shrimp in the flour, then in the egg wash, and finally in the
coconut. Deep-fry the shrimp for 2 minutes. Place the shrimp on a bed of warmed
Raspberry Cranberry Horseradish Sauce. Serve hot.