Can be served as an appetizer or main course. Serve with a creamy poppyseed dressing or traditional cocktail or tartar sauce.

6 large shrimp, raw
3 tablespoons flour
1/2 egg
3 tablespoons beer
Salt and pepper
Sugar
1/2 cup shredded coconut
1 cup frying oil
lemons

Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp. Serve with fresh lemons.