Joe’s Crab Shack Coconut Shrimp

1 lb. Medium-Large Fresh Shrimp, cleaned, shelled and butterflied

2 eggs 1/3 cup water

2/3 cup Corn Starch 7 oz. Pkg. Coconut

1 Tbsp. Sugar 1 tsp. Salt

½ cup flour

Mix Eggs, and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup of corn starch, coconut, sugar, salt and flour, blend well. Heat oil for deep frying. Roll shrimp in cornstarch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Joe’s Crab Shack Pineapple dipping sauce. For best results, process coconut in a blender for a few seconds.

Sauce

1 - 8 oz. Crushed pineapple (natural) do not drain

½ cup sugar 1/3 cup red plum preserves

½ cup Sweet & Sour sauce (Kraft yellow)

Place all in a saucepan and simmer on low to medium heat for 20-25 minutes until mixture thickens slightly, stirring frequently.