3 eggs, beaten
1 tsp. seasoning salt
3 c. dried bread crumbs
24 uncooked lg. shrimp, peeled, deveined, tails on
2 (8 oz.) cans crushed pineapple, drained
1 1/2 tsp. cayenne pepper
1 c. flour
1 c. sweetened shredded coconut
Vegetable oil for frying
1 (7 oz.) jar plum sauce

Combine eggs, cayenne and seasoning salt in shallow pan. Place flour in another shallow pan. Combine bread crumbs and coconut in third pan. Dredge shrimp in flour, shaking off excess. Holding shrimp by tail, dip into eggs. Roll shrimp in bread crumb mixture, coating thoroughly.

Heat oil in deep fryer or large saucepan to 300 degrees. Add shrimp in batches (do not crowd) and fry until golden brown, about 3 minutes. Transfer to paper towels using slotted spoon and drain well.

To make Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl. Serve over shrimp. 4 servings.