COOK OUT LOUD: Coconut Tempura Shrimp

I recently returned from my honeymoon in Maui. I was fortunate to be able to observe a local Hawaiin meal preparation by one of the head chefs at the Hyatt..

He asked for someone to assist him with the Coconut Tempura Shrimp dish. I gladly volunteered. It was delicious. You take the large prawns/shrimp and remove the shells (except for the tails), devein them, and butterfly cut them. You soak them in the tempura batter (tempura with water), then dip them in the toasted coconut/bread crumb mixture and immerse them in the hot oil (about 3" deep of oil) for about 1 min on each side. We made an apricot/orange glaze to dip them in. The shrimp was absolutely delicious. Excellent with champagne. We also enjoyed lovely sushi, antipastos, steaks, ahi tuna, tropical martinis and more. Remember to "Cook Out Loud" and take risks in the kitchen!