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Red Lobster Parrot Bay Coconut Shrimp

  Dipping Sauce:
    1/2 cup vanilla yogurt
    1/4 cup pina colada nonalcoholic drink mix
    1/4 cup crushed pineapple (canned)
    2 tablespoons granulated sugar

  Shrimp:
    6-8 cups canola oil (as required by fryer)
    12 large shrimp, peeled and deveined (about 1/2 pound)
    1 1/2 cups all-purpose flour
    2 tablespoons granulated sugar
    1/4 teaspoon salt
    1 cup milk
    2 tablespoons Captain Morgan Parrot Bay coconut rum
    1 cup panko Japanese-style bread crumbs
    1/2 cup flaked coconut

  Prepare pina colada dipping sauce first by combining all the
 ingredients. Cover this and let it chill out in the fridge while you
 make the shrimp.

  Heat oil to 350F. Measure 3/4 cup of flour into a medium bowl. In
 another medium bowl mix together the remaining 3/4 cup flour, sugar,
 and salt. Stir milk and rum into this flour mixture. Let this batter
 stand for five minutes.

  While the batter rests, combine panko breadcrumbs and shredded
 coconut into a third medium bowl. Butterfly cut each shrimp before
 you start the battering: Use a sharp knife to slice through the top
 of the shrimp (where the vein was) so that you can spread the shrimp
 open. Leave the tail intact.

  To batter the shrimp, dip each one in the flour, then the wet
 batter, then coat each shrimp with the panko/coconut mixture. Arrange
 the shrimp on a plate until all of them are battered. Fry the shrimp
 by dropping six at a time into the hot oil for 2 to 3 minutes or
 until the shrimp are golden brown. Remove shrimp to a rack or paper
 towels to drain.

  Serve shrimp with pina colada dipping sauce on the side, along with
 a small dish of your favorite salsa.