1 lb. med. raw shrimp, shelled and deveined
1/3 c. lemon juice
1/2 tsp. salt
1/3 tsp. ground ginger
3 tsp. curry powder
2 c. all-purpose flour
2 tsp. baking powder
1 1/4 c. skim milk
1/2 c. cream of coconut
4 oz. flaked coconut
Peanut oil for frying

Marinate shrimp in mixture of lemon juice, salt, ginger and curry powder for 1 or 2 hours. Drain well.

Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat shrimp with remaining flour; dip in prepared batter, then dip lightly into flaked coconut. Fry in deep hot (350 to 375 degrees) for about 2-3 minutes. Depending upon size of fryer do not cook more than 8-12 shrimp at a time.