Cookbook:Coconut Rum-Battered Shrimp

Ingredients

 * 24 large (15/20) shrimp, peeled, deveined, and butterflied
 * 1 cup dark rum
 * 1 ½ tsp cayenne pepper
 * 1 tsp salt
 * 2 Tbsp smoked paprika
 * 2 tsp freshly-ground black pepper
 * 1 lemon, halved
 * Sweetened shredded coconut, or shredded fresh coconut
 * Oil for deep-frying

Procedure

 * 1) Combine rum and seasonings. Pour over shrimp and refrigerate for at least 30 minutes, 8 hours for most (the alcohol will cook it after that).
 * 2) Dredge shrimp in coconut. Let rest at room temperature 2–3 minutes.
 * 3) Heat oil to 350°F. Fry shrimp 6 at a time 3 minutes.
 * 4) Drain on a cooling rack above a sheet pan.
 * 5) Squeeze some lemon juice over and serve warm.