Coconut Shrimp

½ C (110 g) mayonnaise

2 tsp (10 ml) tomato paste

2 tsp (10 ml) fresh squeezed lime juice

2 tsp (10 ml) honey

½ tsp (2.5 g) jerk seasoning

¼ tsp (2.5 g) salt

Canola oil for frying

1½ C (110 g) unsweetened shredded coconut

⅓ C (33 g) flour

⅓ C (80 ml) ginger ale

1½ tsp (6 g) baking soda

½ tsp (2.5 g) salt

¼-½ tsp (2 g) cayenne pepper (to taste)

1 lg egg, lightly beaten

1 lb (454 g) large shrimp, peeled and deveined

Combine all sauce ingredients in a small bowl and let stand at least 15 minutes to blend flavors before serving.

In a deep saucepan, heat oil to 350°F (177°C) over medium high. Line a baking sheet with foil. Place coconut in a shallow bowl. In another bowl, combine flour, ginger ale, baking soda, salt, cayenne and egg, stirring until smooth. Dip shrimp in this, then press into coconut; place on baking sheet. Working in batches, place shrimp in hot oil; cook until golden brown, 3-5 minutes; remove; drain on paper towels. Serve immediately with dipping sauce.