1 pound unpeeled, large fresh shrimp
1/2 cup Zing Zang Pina Colada Mix
3 tablespoons cornstarch
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 cup cornstarch
1 1/4 cups flaked coconut
1/2 cup fine, dry breadcrumbs
Vegetable oil

Peel shrimp, leaving tails intact; devein, if desired. Stir together Zing Zang Pina Colada Mix, and next 4 ingredients until smooth. Coat shrimp with 1 cup cornstarch; dip in Zing Zang mixture; drain on a wire rack. Dredge shrimp in coconut; coat with breadcrumbs. Place on a baking sheet; cover and chill 1 hour.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, until golden. Drain.

Yield: 4 appetizer servings.