Skewered Coconut Shrimp - cooking recipe

Ingredients

oil (for frying)
1/2 cup flour
1 tablespoon garlic salt
2 teaspoons cayenne
2 eggs, lightly beaten
1 1/2 cups sweetened flaked coconut
20 raw shrimp, shelled (16 to 20 per lb)
20 wood skewers, about 15 cm (6 inches)
salt and pepper

Preparation

Preheat the oil in the fryer to 180\u00b0C (350\u00b0F). Line a baking sheet with paper towels.
In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third.
Thread 1 shrimp on each skewer.
Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly.
Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels.
Serve immediately. For fun, you can have the skewers sticking out of something, like a pineapple or watermelon.