Shrimp Ono Nui (Coconut Shrimp)

Yield: 6 servings

24 lg Raw shrimp, peeled
1/2 c All-purpose flour
2 Eggs
3 c Shredded coconut

Dredge shrimp in flour, then in eggs. Roll the shrimp through
shredded coconut, covering them thoroughly.

Deep fry shrimp at about 375 F, until they are brown.

Serve with cocktail sauce to which crushed pineapple is added
according to taste.