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Red Lobster's Coconut Shrimp

    2 cups plain bread crumbs
    1 1/2 cup corn starch - divided
    2 cups sweetened coconut flakes
    1 1/2 cup pina colada drink mix, divided
    2 tablespoons powdered sugar
    1/3 cup Captain Morgan Spiced Rum
    1 Lb. large uncooked shrimp - peeled, deveined, butterflied
    vegetable oil for deep frying
    1/3 cup sour cream
    1/3 cup canned crushed pineapple, drained

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a
bowl and set aside. Combine 1 cup pina colada drink mix, powdered
sugar, and rum in another bowl and set aside. Place 1 cup corn starch
in a separate bowl. Coat shrimp in cornstarch, then dip in pina
colada mixture, then in coconut mixture, back into pina colada
mixture, and back into coconut mixture. Carefully drop each coated
shrimp into 375 degree oil. Fry until golden brown, remove from
fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream,
and pineapple. Dip fried shrimp in sauce.

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