Makes 10 servings

Ingredients:

• 3 pounds shrimp (16 to 20 shrimp per pound)
• 4 eggs
• 6 ounces beer
• 1 1/2 cups seasoned flour
• 1 pound coconut
• 1/4 cup Creole mustard
• 1/4 cup honey

Instructions:

Peel and devein shrimp (leave tails on). Combine lightly beaten eggs and beer. Dredge shrimp in seasoned flour, dip in egg wash and dredge in coconut. Press firmly in coconut to ensure proper coating. Fry in shallow pan until golden brown. Drain on paper towels. Mix honey and mustard, and serve shrimp immediately with sauce for dipping.