[Anonymous]

Red Lobster Parrot Bay Coconut Shrimp with Piña Colada Sauce

1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan(r) Parrot Bay Rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

Place 1 cup corn starch in a bowl; set aside.

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set aside.

Combine 1 cup piña colada drink mix, powdered sugar, and rumin a separate bowl; set aside.

Coat shrimp in cornstarch, then dip in piña colada mixture, then in coconut mixture, back into piña colada mixture, and back into coconut mixture.

Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain on brown paper bags.

To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.

Dip fried shrimp in sauce.