Coconut Shrimp

Take 3 bowls.
In the first one: 3/4 cup flour and 1/2 teaspoon garlic and herb seasoning
In the second one: 2 eggs
In the third one: 1/2 cup coconut and 1/2 teaspoon pepper (i used small shrimp so i put my coconut in a small food processor and broke it down a little bit)

Dip your shrimp in the first bowl and then the second bowl and finally the third bowl. Put on baking sheet. Bake at 425 for 12-15 minutes. (I flip my shrimp half way through.)

Here is a Pina Colada Dipping Sauce (like the one at Red Lobster if you have had it there):
In a saucepan combine 1 cup pina colada mix, 1/4 cup water, 2 tablespoons crushed pineapple, 1 tablespoon and 1 teaspoon coconut (again I broke it down to make the pieces smaller) and 3 tablespoons and 1 teaspoon of powdered sugar.
Simmer for 10-12 minutes.
In a small bowl mix 3 teaspoons water and 1 1/2 teaspoon cornstarch together until the cornstarch is dissolved. Add to the sauce after it simmers. Simmer again 3-5 minutes. Bring to room temperature.

This sauce is good with rice also.

This is definately one of our favorites so I would rate it about a 9.