Coconut Shrimp (Stefanie)

24 shrimp                                                   

3 cups oil for frying                                      

1 egg                                                           

1/2 cup all-purpose flour                               

2/3 cup non-alcoholic beer (O’Doul’s)

1 1/2 tsp. baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.   Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off.  Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.  Meanwhile, heat oil to 325° in a deep fryer.  Fryshrimp in batches: cook, turning once, for 2 - 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.   (If you want a really good, plain batter for deep fryingshrimp, halibut, mushrooms, zucchini etc., just omit the coconut)