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Jamaican Butterfly Coconut Shrimp Recipe

Jamaican Butterfly Coconut Shrimp Recipe
1 lb. large shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
cup all purpose flour
tsp. salt
4 oz. (1 1/3 cup) unsweetened shredded Jamaican coconut
Jamaican vegetable oil for frying 
1. Butterfly shrimp by cutting along curved back almost through other side.
2. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. 
3. Let stand 30 minutes. Spread Jamaican coconut in a thin layer on baking sheet. 
4. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. 
5. Repeat with remaining shrimp. Turn each shrimp in Jamaican coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once.
6. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes.
7. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as a Jamaican appetizer.

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