INGREDIENTS
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1/2 pound large shrimp (butterfly the shrimp)
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1 cup sweetened coconut flakes
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1 cup plain bread crumbs
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1/4 cup cornstarch (for mixing with coconut and bread crumbs)
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1/2 cup pina colada mix
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3 tablespoons Captain Morgan Spiced Rum
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1 tablespoon powdered sugar
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1/2 cup cornstarch