- 2 cups shredded coconut
- 1 dozen medium to large shrimp
- 2 eggs
- 1 cup canola oil
- Light (Wondra) flour
- 1/3 cup Happy Hal’s jalapeno relish
Peel shrim and with a sharp knife cut down center of the inside to “butterfly” shrimp.. Do not cut completely through. Flatten shrimp and dredge in flour coating both sides thoroughly.
Beat eggs together and pour into shallow bowl. Pour coconut into another shallow bowl.
Dip floured shrimp into egg mixture then into coconut to cover shrimp.
Heat oil in large skillet until very hot. Gently slide shrimp into hot oil and cook until brown on one side. With tongs, carefully turn shrimp to cook on other side.
Drain on paper towel. Spoon warmed HH (2 tbsp.) on each place and place shrimp on top of HH.
Drizzle another spoonful HH on top. Serves 2-4
