Coconut Shrimp with Fruit Salsa

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Fruit Salsa:

1 1/2 cups diced watermelon

2 mangoes, peeled, pitted and diced

2 Roma tomatoes, chopped

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1 jalapeño, seeded and minced

1/2 cup coarsely chopped fresh cilantro

1/2 cup diced red onion

1/3 cup lime juice

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

Coconut Shrimp:

1 cup all-purpose flour

2 tablespoons Miss Brown’s House Seasoning, recipe follows

3 large eggs

2 tablespoons whole milk

2 cups sweetened coconut flakes

1 1/2 cups panko breadcrumbs

2 pounds large shrimp, peeled and deveined with tails left on

Vegetable oil, for frying

Miss Brown’s House Seasoning:

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons sweet paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper