Ingredients
24 lg Raw shrimp, peeled
1/2 c All-purpose flour
2 Eggs
3 c Shredded coconut

Method
Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimps at about 375 F, until they are brown. Serve with cocktail sauce to which crushed pineapple is added according to taste.