Coconut Shrimp Lettuce Wraps

To butterfly a shrimp, carefully slice it down the center of the back without cutting all the way through. The two sides then can be Spread open and flattened as called for in this recipe.
CRISPY COCONUT SHRIMP LETTUCE WRAPS WITH SPICY PEANUT DIPPING SAUCE
Makes 8 servings
For the peanut dipping sauce:
1/4 cup sesame oil toasted if possible
1 teaspoon grated fresh ginger
1 dove garlic dove, minced
1/2 cup peanut butter
1 tablespoon Sriracha hot sauce
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
1/3 cup hot water For the shrimp.
1 pound extra-large shrimp, peeled , deveined,tails removed and butterflied
1 cup all-purpose flour
1 teaspoon kosher sat, divided
1/2 teaspoon ground black popper, divided
3 eggs
3 cups (8-ounce bag) unsweetened shredded coconut
Vegetable oil, for deep-trying
1 head bibb lettuce
1 English cucumber, cut into sticks
2 limes, cut into wedges
1/2 lb bean sproots

1. To make the peanut sauce, in a small saucepan over low, heat the sesame oil. Add the ginger and garlic, than Cook for 2 minutes, or until fragrant
2. In a blender, combine the remaining sauce ingredients. Blend until smooth. Add the warmed sesame oil mixture and blend until light and creamy, adding additional hot water It necessary, to achieve a smooth dipping consistency. Set aside.
To make the shrimp, arrange the butterflied shrimp flat on a cutting board. Place the flat side of the chefs knife on the shrimp and gently pound to flatten. Set aside
4. In a large, shallow bowl, whisk together the flour, 1/2 teaspoon of the sat and 1/4 teaspoon of the pepper. In a second bowl, gently beat the eggs. Place the coconut on a large shallow plate and season with the remaining sat and pepper.
5. Coat the shrimp in flour, shaking off the excess, than dip them in the egg then the coconut coating both sides. Place an a baking tray and set aside in the refrigerator for 15 minutes to allow the coating to set before frying.
S. Meanwhile, in a large, heavy pot, heat about 3 inches of oil to 375 degrees.
7. Working in bathes, place the shrimp In the hot oil and try for 2 to 3 mimesis, or until golden and crispy. Remove with tongs and set on a paper towel lined plate to drain.
8. To serve, arrange bibb lettuce leaves, cucumber sticks, lime wedges and snow pea shoots on a large plate. Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.

Recipe by Tyler Florence