MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Lobster Parrot Bay Coconut Shrimp
Categories: Seafood, Breads, Booze
Yield: 4 servings

1/2 lb Large (U30) shrimp;
- butterflied
1 c Sweetened coconut flakes
1 c Plain bread crumbs
1/4 c Cornstarch; for mixing
- w/coconut & bread crumbs
1/2 c Pina colada mix
3 tb Captain Morgan Spiced Rum
1 tb Powdered sugar
1/2 c Cornstarch

In a deep bowl, combine the bread crumbs, 1/4 cup
cornstarch, and the coconut and set aside.

Combine the pina colada mix, the powdered sugar and the
rum in a small mixing bowl and set aside. Place 1/2 cup
cornstarch in a separate bowl.

Heat oil for deep frying - oil should be @ 375oF/190oC
for frying shrimp. Coat the shrimp twice as follows:

FIRST COATING: Cornstarch, then in the pina colada mix,
then dust in bread crumb/coconut mixture.

SECOND COATING: Pina colada mix, and then the bread
crumb/coconut mixture.

Place the prepared shrimp carefully into the hot oil and
fry until golden brown. Remove from the fryer and drain.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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