1/2 cup Flaked Coconut

1/4 cup Dry Bread Crumbs

1/3 cup Peanut Oil

3 tbs Chopped Parsley

1 tbs Minced Garlic

3/4 tsp Salt

1/4 tsp Paprika

Dash Cayenne

2 lb Uncooked Shrimp

1/2 cup Sherry

*** Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic. Reserve 1/4 cup of mixture for topping. Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated. Turn into lightly oiled casserole pour sherry over shrimp and sprinkle with reserved mixture. Bake, uncovered, in moderate oven at 375F until shrimp is tender, about 40 minutes.

Yield: 4 Servings