Coconut Rum-battered Shrimp

Ingredients

• 24 large shrimp, peeled, deveined, and butterflied
• 1 cup dark rum
• 1 ½ tsp cayenne pepper
• 1 tsp salt
• 2 tbsp smoked paprika
• 2 tsp black pepper
• 1 lemon
• to taste sweetened shredded coconut
• to taste oil for deep-frying

Steps

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