1 lb. peeled & deveined shrimp
2 c. flour
4 eggs
1 lb. bag coconut

Dredge shrimp in flour, dip in egg wash, coat with coconut. Deep fry in vegetable oil at 375 degrees until golden brown.

3 tbsp. Dijon mustard
1 c. mayonnaise
2 tbsp. lemon juice
2 tbsp. curry powder

Combine all ingredients, mix and thin with heavy cream.