Title: Coconut shrimp with calypso punch relish
 Categories: Seafood
      Yield: 6 Servings
 
      2 lb Shrimp-large w/ tails
    1/2 c  Cornstarch
           Peeled and deveined
      1 tb Curry powder
      4    Eggs -- large
      4 c  Bread ccrumbs -- fine
    1/2 c  Honey
      2 c  Coconut-unsweetened
           Shredded
      2 ts Cayenne pepper
      1 tb Orange zest -- grated-thin
           Top
    1/2 ts Tabasco sauce
           Layer of orange peel
  1 1/2 c  Flour, all-purpose --
           Sifted
      5 c  Canola oil -- about
           CALYPSO PUNCH RELISH-----
      1 c  Pineapple, fresh -- diced
           Fine
      1 tb Ginger, fresh -- minced
      1 c  Orange segments -- diced
           Fine
      1 tb Mint, fresh -- minced
    1/2 c  Jicama -- finely diced
      1 tb Jalapeno chili, minced --
           Opt
    1/4 c  Red Onion -- finely diced
      1 tb Honey
      1 tb Lime juice -- fresh
           Salt to taste
 
  Wash and dry shrimp and set aside.  Beat eggs, honey, cayenne pepper,
  and hot sauce together.  When well beaten, pour into a shallow bowl.
  Combine flour, cornstarch and curry powder in a shallow bowl.  Then,
  combine bread crumbs, coconut, and orange zest in a third bowl.  Dip
  each shrimp into egg mixture, them the flour mixture.  Again dip into
  the egg mixture and finally in the coconut bread crumbs.  Set aside.
  Heat oil to 325 degrees in a deep fry pan over medium high heat.
  When temperature is reached, add coconut shrimp a few at a time and
  fry for about 3 minutes or until personal service :       08/30/92
  8:02 PM Calypso Punch Relish: Combine all ingredients in a
  non-reactive bowl.  Cover and allow to marinate 30 minutes before
  serving.  Adapted