Coconut Shrimp

For 24 coconut shrimp use:
• 24 (about 1 lb) large shrimp
• 1 large egg
• 1 cup all-purpose flour
• 1 cup beer
• 1 1/2 teaspoons baking powder
• 2 1/2 cups flaked coconut
• 3 cups frying oil

Combine the egg, beer, baking powder and 2/3 cup flour in a large bowl. Place coconut and 1/3 cup flour in two separate small bowls. Holding the shrimp by its tail, dip it in the flour, then shake off the excess. Dip the little guy in the beer batter then roll it in the coconut. Place coconut shrimp on a baking sheet or tray lined with wax paper and refrigerate for 30 minutes. Heat oil to 350 degrees and deep fry until the shrimp are golden brown.