Ingredients:
18 unpeeled, large fresh shrimp
1 cup coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 cup all-purpose flour
1/2 cup soy sauce
1 (7-ounce) package sweetened flaked coconut
1/2 cup fine, dry breadcrumbs
Peanut oil
Salt
Maui Mustard Sauce
Maui Mustard Sauce Ingredients and Preparation
1/3 cup pineapple preserves
1/3 cup apricot preserves
1/4 cup stone-ground mustard
Stir together all ingredients in a small bowl. Cover and chill.
Directions:
Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.
Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).
Whisk together flour and soy sauce in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into soy sauce batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on baking sheet; freeze 20 minutes.
Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.
