Coconut Shrimp with Pineapple Cocktail Sauce

Ingredients -

1 kg Shrimp, large peeled and deveined
1 cup Flour, all purpose  
3 each Eggs slightly beaten
1 cup Coconut shredded
10 pieces 6" wooden skewers
1 cup Mesculin greens
1/2 cup Cocktail Sauce
1/2 cup Pineapple crushed

Procedure -

Insert one skewer in each shrimp leaving 2-3 inches of the skewer protruding. Dredge shrimp in flour seasoned with salt & pepper, then in eggs. Roll the shrimp through shredded coconut, Deep fry shrimp at about 375 F, until they are brown.  Remove to paper towels. Chop pineapple and mix into cocktail sauce.  Serve in small ramekin. Place 2 shrimp on plate with ramekin of sauce over bed of baby greens. Serve hot.