Coconut Shrimp Caesar Salad

Yum yum yum! My boyfriend said this dish was in his "top 5" of the meals I've made him. This is the same Coconut Shrimp that I use in my Coconut Shrimp Over Mango Salsa With Zesty Orange Dressing. 

Ingredients:

1 lb of shrimp cocktail

1/2 cup of all purpose flour

a teaspoon of salt

1/2 teaspoon of baking powder

2/3 cup of water

2 cups of shredded sweetened coconut

1/2 cup of plain breadcrumbs
2 heads of hearts of romaine lettuce
4 Tablespoons of shaved Parmesan cheese
8 tablespoons of Caesar salad dressing

Directions:

Heat up your deep fryer to 325 degrees. Whisk together the flour, salt, baking powder and water. Let this sit for 15 minutes. In a separate bowl, combine the shredded coconut and bread crumbs and mix together. Butterfly your shrimp and form an assembly line of shrimp, batter, the coconut and break crumb mix, then your deep fryer.

Take 1 piece of shrimp and dip it in the batter, coat in the coconut and breadcrumb mix and then slowly drop it into the deep fryer. These should cook for about 2 minutes in the deep fryer or until they are golden brown. Lay out a paper towel on a plate and place the cooked shrimp on there for about 2 minutes after cooking to allow them to dry out a little bit. While the shrimp is cooling, wash and cut the romaine lettuce. On 4 large plates, top with the lettuce and 1 tablespoon of cheese on each plate. Top each plate with equal amounts shrimp and drizzle 2 tablespoons of the Caesar dressing on top. Serve!