Coconut Shrimp with Pina Colada Dipping Sauce

1. In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder.

2. Place the remaining 1/4 cup flour in one bowl and the coconut in another.

2. Hold shrimp by the tail and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with waxed paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with Pina Colada Dipping Sauce.