Coconut Shrimp

Directions

1. 1
   For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt and oil in a serving bowl.
2. 2
   Set aside.
3. 3
   Rinse the shrimp in cold water and pat dry with paper towels.
4. 4
   In a small bowl, beat together the egg whites, Worcestershire sauce and salt.
5. 5
   Spread the coconut out on a plate.
6. 6
   Coat each shrimp with the egg white mixture and roll in the coconut.
7. 7
   Heat 1/4 cup of the oil in a large skillet over high heat until it is very hot.
8. 8
   Add half of the shrimp to the oil in a single layer.
9. 9
   Fry until golden brown, for 1 1/2 minutes.
10. 10
    Turn each one over and cook 2 minutes more.
11. 11
    Remove to drain on paper towels.
12. 12
    Using the remaining 1/4 cup of oil, repeat the process until all of the shrimp is cooked.
13. 13
    Serve the shrimp immediately with the dipping sauce.