DIRECTIONS

1. PLACE all Mango Dip ingredients except red onion into food processor; pulse until almost smooth, or crush ingredients with a potato masher. Mix in red onion, place mixture in a small serving bow; set aside.
2. MELT enough shortening to equal 2 inches in deep frying pan, or use a deep fryer half-filled with shortening; heat to 350°(365°for electric fryer).
3. COMBINE flour, corn starch and jerk seasoning in shallow bowl. Pour coconut milk into a second bowl. In a third bowl or shallow plate, combine the crushed shredded wheat and flaked coconut. Lay out cooling racks and place waxed paper underneath them to catch drippings.
4. HOLD each shrimp by the tail, coat with flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
5. FRY 6 or 8 shrimp at a time, 1 to 2 minutes or until golden and crispy. Bring oil back to 350° (365° for electric fryer) before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with dip.
6. Note: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in a 375° oven.