1 egg
1/2 c. flour
2/3 c. beer
1 1/2 tsp. baking powder
1/4 c. all purpose flour
2 c. coconut
24 shrimp
3 c. oil for frying

DIRECTIONS:

In med. bowl, combine egg, 1/2 c. flour, beer and baking powder. Place 1/4 c. flour and coconut in two seperate bowls. Hold shrimp by the tail and dredge in flour, shaking off excess. Dip in egg/beer batter, allow to drip off. Roll shrimp in coconut and place on baking sheet lined with wax paper. Refridgerate fo about 30 mins. Meanwhile heat your oil to 350 degrees in deep fryer or use a big dutch oven with heat proof thermometer. Fry shrimp in small batches. Cook, turning once, for 2 or 3 mins. until golden brown. Do not overcook or shrimp will be rubbery. Remove with tongs and allow to drain on paper towels. Serve warm with dipping sauce.

Pina Cola Dipping Sauce

1 8oz. pkg. of cream cheese,softened
2 tlbs. sugar
6 tlbs. pina colada mix
2 tlbs. light rum

DIRECTIONS:

Combine all ingredients, and whip together. Chill atleast 1 hr. before serving.