Coconut Shrimp with Pina Colada Sauce

 This is from by friend Sierra Prina
 
Coconut Shrimp:  

• 6-8 cups frying oil (as required by fryer)
• 12 large shrimp or 24 small, cooked, peeled, and deveined (about 1/2 pound) 
• 1 1/2 cups all-purpose flour, divided
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup milk
• 3 tablespoons Captain Morgan Parrot Bay Coconut Rum (yes, you have to go to the liquor store, but it is soo worth it!)
• 1 cup Panko-Japanese-style bread crumbs
• 1/2 cup flaked sweetened coconut

Pina Colada Dipping Sauce: 

• 1 large container Yoplait original vanilla yogurt
• 8 oz can crushed pineapple, drained
• 1/3 cup Polo Loco Cream of Coconut (by the drink mixers)

Prepare Pina Colada sauce by combining yogurt, cream of coconut, and pineapple.  Cover and let chill in the fridge while you make the shrimp.

Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.

Leave the tail intact.

Heat oil to 350 degrees.

Measure 3/4 cup of the flour into a medium bowl.

In another medium bowl mis together the remaining 3/4 cup flour, sugar, and salt.

Stir milk and rum into flour mixture.

Let batter stand for five minutes.

While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

To batter the shrimp:  Dip each one in the flour, then the wet batter, then coat each shrimp with the planko/coconut mixture.

Arrange the shrimp on a plate until all of them are battered.

Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.

Remove shrimp to a rack or paper towel to drain.

Serve shrimp with pina colada dipping sauce.

Just so you know, Andrea, my wonderful daughter-in-law loved and them and she said she hates shrimp but agreed to try them.  She said it was like eating candy!