Butterflied Coconut Shrimp - cooking recipe

Ingredients

1 lb. large shrimp, shelled and deveined
oil
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1 egg
2 Tbsp. cream of coconut or whipping cream
3/4 c. flaked coconut
1/3 c. bread crumbs

Preparation

Slit shrimp along curved side, cutting almost through.
Place on paper towel. Heat 2-inches of oil in a saucepan to 350\u00b0. Combine flour, salt and dry mustard in small bowl.
Beat egg and cream of coconut in small bowl.
In third bowl, combine coconut and bread crumbs.
Dip shrimp in flour mixture, then egg mixture, then coconut mixture.
Refrigerate until ready to cook.