Source: Chefs Joe Simone and Mark Ellis, Fire King Bistro, Hingham, Massachusetts
12 large shrimp, peeled, de-veined
3 egg whites
1/2 cup unsweetened, long-shred coconut
1/4 cup macadamia nuts, finely chopped
1/2 cup flour
3 cups vegetable oil
Place shrimp in bowl of lightly salted ice water to cover; set aside.
Beat egg whites until foamy. Combine coconut and nuts in small bowl.
Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites; toss with nuts and coconut until completely covered. Fry in 350 degree F oil for about 2 minutes or until golden brown; remove from pan; drain. Portion and serve.