Coconut Fried Shrimp

1/2 pound unpeeled medium-size fresh shrimp
3/4 cup pancake mix
3/4 cup beer
Vegetable oil
1/4 cup all-purpose flour
1 cup flaked coconut

Peel shrimp, leaving tails intact; devein, if desired.

Combine pancake mix and beer in a small bowl; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees F.

Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut.

Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

Yields 4 appetizer servings.