24    Raw jumbo shrimp; peeled
1/2 c  Flour
Salt
2    Eggs; beaten
1 1/2 c  Shredded coconut
Oil; for deep frying
1 c  Bottled cocktail sauce
1/4 c  Crushed pineapple

Roll the shrimp in flour seasoned with salt, then dip in the beaten egg.
Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in
oil heated to about 350 degrees until browned and cooked through, about 3
to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the
crushed pineapple. Serve the shrimp with the sauce on the side.