2 lbs extra large shrimp
2 cups buttermilk
1 cup flour
1 tsp salt
1 tsp white pepper
3 cups shredded coconut

Stir together buttermilk, flour, salt and pepper to make a smooth batter. Strain to remove any lumps. Peel, devein and "butterfly" the shrimp. Dip each shrimp into some flour, then the batter and then the coconut. Coat well with the coconut, it tends to fall off during frying. Deep fry in hot oil until just golden. Serve with sweet and sour sauce.