Coconut Shrimp with Honey-Ginger Lime and Garlic Sauce

15 jumbo shrimp, peeled and deveined
8 whole eggs, lightly beaten
2 pounds shredded coconut
2 cups all-purpose flour
1 quart corn oil
2 cups honey
3 ounces garlic, chopped
1 ounce lime juice
2 ounces prepared ginger, pickled

Heat oil to 350 degrees F.

Place flour, eggs and coconut in separate containers.

Dredge each piece of shrimp in flour, then eggwash the shrimp, allowing excess to drain off. Roll in coconut.

Fry in oil until golden brown.

For sauce, mix honey, garlic, lime juice and ginger in a bowl. Pour over cooked shrimp.