1 Cup Cornstarch	1 Bag Coconut Flakes
9 Egg Whites	50 Jumbo Shrimp, Raw
1 Tsp Kosher Salt

Heat vegetabel oil in fryer or on stove to 250°. Combine cornstarch, egge whites and salt in a medum sized bowl. Whip with sire whisk until soft peaks form. Remove the shell from the shrimp, leaving the tail on. Rinse then dry the shrimp completely. Dip shrimp into batter then into coconut and fry for approx. two minutes or until golden brown. Remove to paper towels to drain. Serve with Raspberry dipping sauce or Piņa colada dipping sauce. Yum!