My sister's hosting a New Year's Eve gathering at her place and asking all her guests to bring an appetizer to pass- there'll be about 20 folks there.

I think I will take my little Fry-Daddy and ingredients to make Coconut Shrimp and Coconut Chicken Tenders.

To make, simply prepare a triple-dish breading station with 1.) seasoned flour, 2.) eggwash with a few drops of coconut extract in it and 3.) shredded coconut.

Take your large, raw, peeled & de-veined shrimp and dip into the flour, then eggwash, then press firmly into the coconut to get a nice layer stuck onto each one.

Do the same thing with each raw chicken tender.

Drop each into hot fat (I'll splurge for peanut-oil) and fry until crisp and golden. Drain on several layers of paper-toweling.

Serve hot w/ this yummy dipping-sauce: I take a small jar of pineapple sundae topping and add chopped green onions and red/green/yellow bell peppers to it- may also offer some w/ a few sliced spicy fresh jalapenos, as well. Can stretch it a bit by adding a small can of drained crushed pineapple if your brand of sundae topping is real liquidy...

(Can also use half or whole boneless breasts to turn this into an entree!)