1 1/2 lbs. jumbo shrimp
3/4 pkg. flaked coconut
3/4 c. flavored bread crumbs
2 eggs, beaten
1/2 c. flour
3 tbsp. heavy cream
1 tbsp. dry mustard
Oil, to fry

Clean and butterfly shrimp. Mix eggs, heavy cream and mustard in small bowl. Mix crumbs, coconut, and flour in another plate. Dip shrimp in egg mixture and then coconut mixture. (Press coconut mixture onto shrimp to hold.) Place coated shrimp on wax paper until ready to fry. (Can be put in refrigerator a day before for cooking the next day.) Heat oil until hot and fry shrimp until golden. Serve with honey mustard sauce on the side.

1 c. honey
3 tbsp. Dijon mustard