Caribbean Coconut Shrimp

Ingredients

• 0.5 tsp allspice 
• 1  eggs 
• 1 cup baker's angel flake coconut 
• 0.3 cup flour 
• 0.3 cup real mayo mayonnaise divided kraft
• 0.3 cup papaya chopped
• 0.3 cup roasted pepper red chopped
• 1 lb shrimp cleaned (21 to 30 count)
• 1.5 cups vegetable oil 
• 1 Tbsp water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• ramekin

Directions

1. Place half of the mayo and red pepper in blender container; cover. Blend until smooth.
2. Pour into small ramekin. Refrigerate.
3. Place remaining mayo and papaya in blender container; cover. Blend until smooth.
4. Pour into another small ramekin. Refrigerate.
5. Mix flour, allspice and coconut in shallow pan. Beat egg and water in medium bowl with wire whisk until well blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture.
6. Heat oil to 350F in medium saucepan. Cook shrimp in hot oil 2 min. or until golden brown.
7. Remove from oil; drain.
8. Divide shrimp between 4 plates. Spoon 1 Tbsp. papaya mayo on plate. Slightly overlap 1 Tbsp. red pepper mayo on papaya mayo.
9. Serve immediately.