Crispy Coconut and Plantain Shrimp with Tropical Salsa

Crunchy, sweet and savory, this dish is an inspired accompaniment to Cognac cocktails. Serve with our tropics-inspired mango and papaya salsa.

Ingredients
 1 ripe mango, peeled, pitted, and cut into chunks
 1 cup finely diced ripe papaya
 1 small Scotch Bonnet chile, seeded and very finely minced (1 1/2 teaspoons)
 2 tablespoons chopped cilantro
 2 tablespoons lime juice
 2 tablespoons minced red onion
 3/4 teaspoon salt
 1/2 teaspoon fresh-ground pepper
 3 cups canola oil
 1/2 cup unsweetened coconut milk
 1 large egg
 3/4 cup shredded, dried unsweetened coconut
 1/2 cup plantain chips
 1 cup panko
 1/2 cup all-purpose flour
 30 medium-large shrimp (about 1 1/2 pounds), peeled and deveined, shell tails attached

Directions
1. Make the sauce: Puree mango in food processor or blender and pour into a medium bowl. Stir in the papaya, chile, cilantro, lime juice, onion, and 1/4 teaspoon each of the salt and pepper and set aside at room temperature.

2. Make the shrimp: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350° F. Whisk the coconut milk, egg, and remaining pepper in a small bowl. Place the coconut and plantain chips in the bowl of a food processor and pulse until both are very finely chopped. Transfer to a medium bowl and stir in the panko and remaining salt. Place flour into a large plastic food-storage bag. Add shrimp, seal bag, and shake to coat. Dip shrimp, one at a time, in coconut milk mixture, then into crumb coating. Fry 6 shrimp at a time, 2 minutes per batch, until golden, maintaining oil temperature at 350° F. Remove with a slotted spoon and drain on a wire rack. Fry remaining shrimp in 3 batches. Serve at room temperature with the prepared sauce.  Yields: 6 first-course servings