Coconut Shrimp with Raspberry Cranberry Horseradish Sauce

 

Ingredients:

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

Directions

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.