|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Plain bread crumbs||3 Cup (48 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
|Shrimp||45 Medium, peeled (50 Per Pound)|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||6 , beaten|
|Honey||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Whole grain mustard||1 Tablespoon|
1. Heat oil to 350° in a 2 1/2-quart saucepan. Mix bread crumbs and coconut together.
2. Dredge each shrimp in flour, then egg, then the coconut-bread crumb mixture. Skewer each one as it is breaded so that the point of the skewer does not show.
3. Fry in small batches, being careful not to overload the pot (the oil can bubble over). Drain on paper towels and keep warm.
4. Make dip by whisking together honey and mustards.