Coconut and Macadamia Nut Shrimp
1 lb. shrimp-peeled, deveined, tails intact
1/4 cup plain flour
2 eggs-lightly beaten
1 cup shredded coconut (not sweetened or moist)
1 cup macadamia nuts - lightly toasted
Wooden skewer sticks
1. Combine coconut and macadamia nuts.
2. Skewer shrimp starting near the tail taking the skewer to the top side of
the shrimp. The shrimp should be slightly curved on the skewer.
3. Coat shrimp in flour, dip into egg and then coat in coconut, macadamia
4. Place in a single layer on a lightly oiled baking trays. Bake uncovered in a moderate oven (350 degrees) for about 15 minutes or until shrimp is cooked through.
Serve hot with fresh lemon wedges or a sauce of your choice