Coconut Macadamia Nut Shrimp

2 cups all-purpose flour
1/2 cup ground macadamia nuts
1 (12-oz.) beer, divided
2 egg yolks
2 Tbsp vegetable oil
2 Tbsp cream of coconut
1 tsp salt, divided
1 tsp freshly ground pepper, divided
18 unpeeled fresh jumbo shrimp
1 Tbsp lime juice *
1 clove garlic, minced
2 cups flaked coconut
Vegetable oil

Combine the flour and macadamia nuts in a large bowl; make a well in the center of the flour mixture. Combine half of the beer, egg yolks, 2 tablespoons oil and cream of coconut; add to dry ingredients, stirring until just moistened. Stir in remaining half of beer, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.

Peel shrimp and devein, if desired (leaving tails intact). Combine remaining salt and pepper, lime juice and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.

Dip shrimp in batter; dredge in coconut. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375 degrees (F). Fry shrimp 6 to 8 minutes, or until golden. * Drain on paper towels.

Makes 6 servings.

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