Coconut-crusted shrimp with tomato curry sauce

Ingredients:

For shrimp:

• 24 large shrimp, peeled and deveined, with tails on
• 1 egg category CO
• 2/3 cup beer
• 1.5 tsp baking powder
• 3/4 cup wheat flour (portions)
• 2 cups coconut flakes
• 2-3 tablespoons vegetable oil (canola is best)

For the Coulis tomato sauce:

• 2 chopped Bull's Heart tomatoes
• 1/3 cup baked garlic (portions)
• 2 tablespoons fresh lime juice
• 1 tsp curry powder
• Salt and ground black pepper

Preparation:

1. In a medium bowl, whisk together the eggs, beer, baking powder, and 1/2 cup of all-purpose flour. Place the remaining 1/4 cup of all-purpose flour in a shallow dish. Place the coconut in a separate shallow dish.
   
   Dredge the shrimp in flour and shake off any excess. Dip them in the beer mixture and turn them over several times. Roll the shrimp in the coconut until coated on all sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until cooked through and no longer translucent.
   
   Serve the shrimp with the coulis. Reserve the other half of the tomato sauce (about 1/3 cup) for another seafood dish.Mussels with salami and tomatoes".
   
   For the Coulis tomato sauce: In a food processor, combine 1/2 roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season with salt and pepper to taste.