Place enough oil in a deep heavy skillet to reach about 1-inch up the sides. You can use a deep fryer too. Heat oil to 375 degrees--a cube of bread should brown in 1 minute if oil is the correct temperature.

Remove shells & vein from shrimp, but leave tail on as it makes it convenient to dip.

Place coconut on a flat plate.

In a small bowl, mix the flour, baking powder, salt, cayenne and egg. Add just enough of the ice water to make a thick batter that will cling to the shrimp.

Dip shrimp in batter then coat with coconut. Place shrimp in hot oil and deep fry for about 3-5 minutes on each side or until golden brown.

Remove to parchment covered plate. Keep warm if frying another batch.

Serves about 3-4 as an appetizer, 2-3 as a main dish.