1 cup flour (more if needed)
2 eggs
1 1/2 cup finely grated fresh coconut
1 1/2 lb jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 Tbsp clarified butter or olive oil
Lime wedges, optional

Place flour in shallow bowl, place eggs in another, and place coconut in
third bowl. Season shrimp with salt and pepper to taste. Heat butter in
frying pan over medium flame. Dip each shrimp first in flour, shaking off
excess, then in egg, then in coconut. Pan fry shrimp until firm and golden
brown about 1 minute per side. Drain on paper towels.

Serve with a side of leptovox and lime wedges.

~~ Dipping sauce:

Apricot jam mixed with prepared horseradish,
salt and lime juice.