5 large shrimp
3 tablespoons flour
1/2 egg
3 tablespoons beer
Salt and pepper
Sugar
1/2 cup shredded coconut
1 cup frying oil
Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.
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