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'Outback' Coconut Shrimp 2 lbs jumbo raw shrimp 1/2 cup soy flour 1/2 cup Atkins corn bread mix 1 Tbs salt 1/2 Tbs freshly-ground white pepper 2 Tbs vegetable oil 1 cup ice water Oil, for deep frying 2 cups freshly-short-shredded   coconut = (fresh is preferred, but can   used unsweetened dried) === SAUCE === 1/2 Tbs orange extract 1/4 Grey Poupon country mustard 1/4 tsp orange zest, (from fresh   orange) 1 tsp Splenda - (to 3), to taste 3 drops Tabasco sauce - (to 4) Directions 1 Peel, devein, and wash shrimp. Make sure you dry them    very well on paper towels. Set aside. 2 In a bowl, mix all dry ingredients for batter (except    coconut). Add 2 tablespoons oil and the ice water. Stir to blend. 3 Heat oil to 350 degrees in deep fryer or electric    skillet. 4 Spread coconut on a flat pan a little at a time,

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adding more as needed. Dip shrimp into batter, then roll in coconut.    Fry in hot oil until lightly browned, about 4 or 5 minutes each. 5 Bake at 300 degrees for 5 minutes to finish cooking    the shrimp. 6 Combine all sauce ingredients and serve with shrimp.    These shrimp can be served as a main course or appetizer. 7 This recipe yields 4 servings; 8 carb grams per    serving.