Coconut Shrimp and Pineapple Mango Sauce

This dish I made for my friend's birthday. It was the first time I cooked shrimp and I wanted the presentation to look nice. It was summer and I had just watched the movie Bridge Over the River Kwai. I think that that sort of inspired my pineapple bridge over the mango sauce. Enjoy! 

Ingredients: 

20 jumbo shrimp, frozen or fresh. 

1 cup of flour 

1 cup of unsweetened shredded coconut

2 eggs  

Oil for frying 

10 wooden skewers 

1 Pineapple 

1 Mango 

Red pepper flakes 

Honey 

Directions: 

1. If using frozen shrimp, thaw by running under cold water. For both the fresh and frozen shrimp, make sure the shrimp are deveined and peeled. However, leave tails on ten shrimp. 

2. Dredge shrimp in flour first. Then dip into the egg. Coat with shredded coconut. 

3. With the spike side of the skewer, go through the head of the first untailed shrimp, and then through the head of the second tailed shrimp. I did it this way so that the top shrimp didn't have a tail, but the bottom one did for presentation. 

4. Heat oil for frying. When all the shrimps have been placed on skewers, fry in a pan until golden brown on one side and then turn over. The oil should be covering the shrimps a little over half way. 

5. Place the fried shrimps onto a plate with paper towel to absorb the excess oil. Serve immediately with a friend and a Piña Colada! 

Prepare the dipping sauce before the shrimp. There are two ways to make it. 

1. Over the stove heat the chopped mango, 1/2 cup of pineapple, 1/2 cup of honey, 1/2 cup of water and boil down until syrupy. Add a sprinkle of pepper flakes. I only did it this way because I don't have a food processor. I recommend the second way below.  

2. Place 1 chopped mango in a food processor. Cover and process until pureed. Combine pureed mango with crushed pineapple, pepper flakes and 2 teaspoons of honey. Let stand until ready to serve.