Coconut Shrimp

Directions

1. 1
   Whisk together the flour and wine or beer until batter is smooth.
2. 2
   Dip shrimp in batter, then dip into the shredded coconut, turning to coat all sides.
3. 3
   Pour oil into large, deep frying pan; heat over high heat to 375°.
4. 4
   To be sure oil is hot enough, drop shred of coconut into oil; it should begin sizzling immediately.
5. 5
   Fry shrimp in 2 to 3 batches without crowding, turning occasionally, until cooked through and curled and coconut is golden brown, 2 to 3 minutes.
6. 6
   Remove shrimp with a slotted spoon; drain on paper towels.
7. 7
   Serve hot.
8. 8
   Makes 8 servings (3 shrimp each).