Instructions: 1. Flour shrimp and shake off excess.

2. Combine eggs, rum, honey, and lime juice. Dip floured shrimp into mixture.

3. Coat shrimp with coconut, lightly pressing coconut onto shrimp.

4. Heat butter in deep-sided skillet and shallow-fry shrimp until golden.

Drain on paper towels.

Number of servings is determined by shrimp size and number of shrimp you want to serve.

16/20 shrimp per pound will yield 4-5 shrimp per person if serving 4 people or 3 per person if serving 6 portions.

Serve with Pineapple-Anise Chutney.

Notes: An optional cooking method is to deep fry in vegetable oil.

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