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  Corn starch; for mixing
           - with coconut & bread crumbs
    1/2 c  Pina colada mix
      3 tb Captain Morgan Spiced Rum
      1 tb Powdered sugar
    1/2 c  Corn starch
 
  In a deep bowl, combine the bread crumbs, 1/4 cup
  corn starch, 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
  corn starch in a separate bowl.
  
  Heat oil for deep frying - oil should be @ 375°F/190°C
  for frying shrimp. Coat the shrimp twice as follows:
  
  FIRST COATING: Corn starch, 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.
  
  Recipe by Stephanie Manley
  
  RECIPE FROM: https://copykat.com
  
  Uncle Dirty Dave's Archives
 
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