1 1/2 lb Jumbo shrimp
1 tb Fresh lime juice
1 c  All-purpose flour
2    Eggs, beaten
1 1/2 c  Coconut,freshly grated
4 tb Clarified butter
Or vegetable oil
Salt and pepper to taste

1.Peel and devein the shrimp, leaving the tails intact. Place the shrimp in
a mixing bowl and toss with the lime juice and salt and peper. Let marinate
for 5 mins. 2. Place the flour in a shallow bowl, the eggs in another
shallow bowl, and the coconut in a third. 3. Just before serving, melt the
butter in a large heavy skillet. Dip each shrimp first in flour, shaking
off the excess, then in the egg mixture, then finally in the coconut. Cook
the shrimp over medium heat until golden brown, about 1 minute per side.
Draim the shrimp on paper towels, and then arrange on doily-lined plated or
a platter. Serve the coconut shrimp with Apricot-Horseradish Sauce for
dipping