1/2 c  Coconut, flaked
1/4 c  Bread crumbs, dry
1/3 c  Peanut oil
3 tb Parsley, chopped
1 tb Garlic, minced
3/4 ts Salt
1/4 ts Paprika
1 ds Cayenne
2 lb Shrimp, uncooked
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. Bake, uncovered, in moderate oven (375 deg) until shrimp
is tender, about 40 minutes.