1/2 c. flaked coconut
1/4 c. dry bread crumbs
1/3 c. peanut oil
3 tbsp. chopped parsley
1 tbsp. minced garlic
3/4 tsp. salt
1/4 tsp. paprika
Dash cayenne
2 lbs. uncooked shrimp
1/2 c. sherry

Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt, and minced garlic. Reserve 1/4 cup of mixture for topping.

Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated. Turn into lightly oiled casserole. Pour sherry over shrimp and sprinkle with reserved mixture.