Coconut Shrimp

1 cup Don Q Coco rum
2 cups shredded sweetened coconut
1 cup unseasoned bread crumbs
Freshly ground pepper and Kosher salt
2 cups all purpose flour
24 large shrimp
1/2 cup vegetable cooking oil

PROCEDURE: In a large bowl, combine coconut and bread crumbs, then season with salt and pepper. Dip the shrimp in Don Q Coco rum, dredge in flour and shake off excess. Next, dip the shrimp thoroughly in egg and coat thoroughly in bread crumb mixture. Lay out shrimp on wax or parchment paper, slightly touching. In a skillet or deep fryer, heat cooking oil to 350º degrees or until golden brown and cooked through - about 3 to 4 minutes per batch. Drain on paper towels.