Coconut shrimp
3/4 cup panko (Japanese breadcrumbs)*
1/2 cup unsweetened shredded coconut**
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil (for frying)  preparation Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet.
DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.
Dip sauce
Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside.
Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken) (makes 4 servings)
Ingredients:
1 pound chicken breast (thinly sliced)- I cooked in large pieces, not sliced.
1/2 cup gochujang
5 cloves garlic (grated)
1 inch ginger (grated)
1 small onion (grated)
1 cup pineapple pieces & their juice
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 green onions (chopped)
1/4 teaspoon pepper
1 tablespoon sesame seeds (toasted and crushed)
Directions: 1. Mix everything in a freezer bag and marinate for an hour. 2. Grill, saute or stir fry the chicken and pineapple pieces until cooked. Pepper steak, sprinkle steak with Montreal steak mix, grill
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