1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 tbsp. clarified butter or olive oil
Lime wedges, optional

Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.

Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Serve with lime wedges. Apricot jam mixed with prepared horseradish, salt and lime juice.

Makes a dipping sauce.