Title: Coconut shrimp with calypso punch relish dnsr3
 Categories: Seafood
      Yield: 6 Servings
 
      2 lb Shrimp-large w/ tails,
           Peeled and deveined
      4    Eggs, large
    1/2 c  Honey
      2 ts Cayenne pepper
    1/2 ts Tabasco sauce
  1 1/2 c  Flour, all-purpose, sifted
    1/2 c  Cornstarch
      1 tb Curry powder
      4 c  Bread ccrumbs, fine
      2 c  Coconut-unsweetened shredded
      1 tb Orange zest, grated-thin top
           Layer of orange peel
      5 c  Canola oil, about

MMMMM--------------------CALYPSO PUNCH RELISH-------------------------
      1 c  Pineapple, fresh, diced fine
      1 c  Orange segments, diced fine
    1/2 c  Jicama, finely diced
    1/4 c  Red Onion, finely diced
      1 tb Lime juice, fresh
      1 tb Ginger, fresh, minced
      1 tb Mint, fresh, minced
      1 tb Jalapeno chili, minced, opt.
      1 tb Honey
           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 golden. Drain on paper towels.  Serve
  hot with
  :       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