Coconut Shrimp

24 large raw shrimp, peeled
1/2 cup all-purpose flour
2 eggs slightly beaten
3 cups shredded coconut
24 - 6 inch wooden skewers

Insert one skewer in each shrimp leaving 2-3 inches of the skewer protruding..
Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut,
covering them thoroughly.

Deep fry shrimp at about 375 F, until they are brown.

Serve with cocktail sauce to which crushed pineapple is added according to
taste.