Coconut Crusted Gulf Shrimp

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 jumbo shrimp
• 1/2 teaspoon lime juice
• vegetable oil (for frying)
• 1 ounce medium shredded coconut
• 1 teaspoon baking powder
• 1 1/4 ounces cornstarch
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 6 ounces beer
• 2 eggs
• 1/2 teaspoon salt
• 4 black plums, peeled and pitted
• 1/2 cup sugar
• 1 tablespoon fresh grated gingerroot
• 2 tablespoons chopped chipotle peppers, seeds removed
• 1/4 cup rice wine vinegar

Recipe

• 1 peel the shrimp, leaving only the tail on. skewer the shrimp, three to a skewer, leaving about a half inch between each.
• 2 combine the ingredients for the coconut crust and the beer batter. dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
• 3 heat the vegetable oil in a deep, heavy skillet to 375°f put the skewers in and fry until golden brown. drain, and serve with the plum sauce.
• 4 plum sauce: combine all ingredients in a stainless steel saucepan. bring to a light boil and cook for about ten minutes. puree. refrigerate what's not used right away.