1 lb. medium shrimp
1/4 cup unbleached white flour
1/8 teaspoon salt
1/2 cup coconut milk
1/4 cup fresh lime juice
1 egg
2-3 dashes Tabasco sauce
2 cups shredded sweetened coconut
24 ounces safflower oil (or other)

Peel and devein shrimp. Combine flour, salt, lime juice, cocnut milk, egg, and Tabasco in a blender or food processor. Scrape mixture into a large bowl and add shrimp. Spread some of the coconut out on a plate. Take a shrimp from the batter, shake of excess, and press both sides into the coconut. BBQ or heat in oil in a skillet for 2-3 minutes, or until golden brown.

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