Coconut Shrimp Tower

If you are in the mood for a decadent appetizer - this is it. It is certainly not healthy, but it is really delicious.

Coconut Shrimp

1) Fill three dishes with

a) Corn starch

b) 2 eggs (whisked til frothy)

3) 1/2 Panko, 1/2 Shredded Coconut

2) Coat (raw, de-veined, no shell) shrimp in each of the three dishes - corn starch, then egg wash, then panko/coconut.

3) Heat a sauce pan filled with oil (I use corn oil) to 375 degrees (you can use a candy thermometer for this)

4) Drop the shrimp into the sauce pan - three at a time - and cook until they are nice and brown on the outside... Shrimp cook quite quickly, so you don't have to worry too much about under-cooking them. You can do a tester and cut it open if you are worried.

5) Have a plate with paper towel ready and scoop the shrimp onto the paper towel once they have finished cooking.. Coat immediately with a pinch of salt.

Dill Aioli

1/3 cup mayo

1 tbsp freshly squeezed lemon juice

1 tsp finely grated lemon rind

1 tbsp finely chopped fresh dill

1 clove of garlic - (through a garlic press)

pinch of salt

Mix all ingredients together and serve along side the coconut shrimp!

I like to stack the shrimp into a tower like structure.. My mum always said "presentation is nine-tenths of the meal"