coconut shrimp...fried version...

i love the idea of intensifying the flavor with  coconut milk marinade...plus i just love  coconut and coconut milk... 1 lb. med. raw shrimp, shelled and deveined 1/3 c. lemon juice 1/2 tsp. salt 1/3 tsp. ground ginger 3 tsp. curry powder (optional) 2 c. all-purpose flour 2 tsp. baking powder 1 1/4 c. skim milk 1/2 c. cream of coconut 4 oz. flaked coconut Peanut oil for frying Marinate shrimp in mixture of lemon juice, salt, ginger and curry powder  for 1 or 2 hours. Drain well.Prepare batter of 1 1/2 cups flour,  baking powder, milk and cream of coconut. Coat shrimp with  remaining flour; dip in prepared batter, then dip lightly into  flaked coconut. Fry in deep hot (350 to 375 degrees) for  about 2-3 minutes. Depending upon size of fryer do not  cook more than 8-12 shrimp at a time. shrimp does not need a long cook time...the greatest sin is  to burn the coconut...keep an eye on them... sauces... there are thousands of different dipping  sauces for this shrimp... i like a pineapple sweet and sour... pretty traditional...make it spicy... or cheat...there a good ones on  the shelf...especially  trader joe's... but it is really only sugar, vinegar, cornstarch and pineapple...maybe a little soy sauce...