Dust butterflied Mexican White shrimp (26-30 ct size) in dry Coconut Batter mix (code 09230), then dip in prepared Coconut batter. Roll in Coconut Panko (code 03510) and deep fry at 350-375 degrees until done. Serve with a trio of dipping sauces – spicy pineapple marmalade, mango salsa, sweet and sour plum sauce.