Coconut Shrimp

1 lb. medium fresh shrimp
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 egg
2 tablespoons cream
3/4 cup flaked coconut
1/4 cup bread crumbs
1/4 cup sugar
pinch of cayenne red pepper
vegetable oil (approximately 3. cups)

Shell and devein shrimp, but leave tail intact. Combine flour, salt and dry mustard in one bowl; beat egg and cream in second bowl. Combine coconut and bread crumbs. Dip shrimp in flour mixture, then in egg-cream and finally in crumb mixture. Refrigerate in single layer until ready to cook. Pour oil in sauce pan, to 2 inch depth. Heat oil to 350ºF. Fry shrimp, a few at a time, 2 minutes.