Coconut-Macadamia Nut Shrimp

Ingredients

• 12 ounce beer divided
• 1 teaspoon pepper black divided freshly ground
• 2 cups coconut or flaked
• 2 tablespoons cream of coconut 
• 2  egg yolks 
• 2 cups flour all-purpose
• 1  garlic clove minced
• 18 jumbo shrimp fresh unpeeled
• 1 tablespoon juice of lime 
• 0.5 cup ground macadamia nuts 
• 1 teaspoon salt divided
• 2 tablespoons vegetable oil 
• 6 servings vegetable oil 

Equipment

• bowl
• dutch oven

Directions

1. Combine flour and macadamia nuts in a large bowl; make a well in center of flour mixture.
2. Combine half of beer, egg yolks, 2 tablespoons oil, and cream of coconut; add to dry ingredients, stirring just until moistened. Stir in remaining half of beer, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
3. Peel shrimp, and devein, if desired, leaving tails intact.
4. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, lime juice, and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.
5. Dip shrimp in batter; dredge in coconut.
6. Pour oil to a depth of 2 inches in a Dutch oven; heat to 37
7. Fry shrimp 6 to 8 minutes or until golden; drain.