Ingredients

Sweet Caribbean Sauce:

• 3 oz. Orange Juice
• 2 Tsp. chopped Banana
• 2 Tsp. chopped Mango
• 2 Tsp. chopped fresh parsley
• 2 Tsp. Butter
• 1 oz. Coconut-Flavored Rum

Shrimp:

• 1 c. Grated Coconut
• 1 c. crushed Corn Flakes
• 1 lb. Shrimp, peeled, deveined, butterflied
• 1 c. all-purpose Flour
• 4 Eggs, beaten

Directions

Prepare sauce by reducing orange juice by a third over med. high heat. Add banana and next 4 ingredients and reduce again by a third. Cool before serving. To prepare shrimp, combine coconut and corn flakes. Dip shrimp in flour and then egg. Press both sides of each shrimp firmly into coconut mixture. Cook shrimp in 325° peanut oil (approx. 2 cups) until golden brown. Serve with Sweet Caribbean Sauce.