24 Raw jumbo shrimp; peeled

1/2 c Flour

Salt 2 Eggs; beaten

1 1/2 c Shredded coconut

Oil; for deep frying 1 c Bottled cocktail sauce

1/4 c Crushed pineapple

Roll the shrimp in flour seasoned with salt, then dip in the beaten egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the

crushed pineapple. Serve the shrimp with the sauce on the side.