RUM RUNNER
1/2 oz Bacardi Black Rum 1/4 oz Bacardi 151 rum 3/4 oz creme de bananae 3/4 oz blackberry brandy 1/2 oz grenadine 3/4 oz lime juice
Mix in a blender with ice. Serve in a 12 oz glass.
Submitted by bartender Tiki John, Holiday Isle Beach Resort & Marina, Islamorada, Florida.


FRESH COCONUT SHRIMP
1 c. flour (more if needed)2 eggs1 1/2 c. finely grated fresh coconut1 1/2 lb. jumbo shrimp, peeled & deveinedSaltGround black pepper4-5 tbsp. clarified butter or olive oilLime wedges, optional
Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.
Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Serve with lime wedges. Apricot jam mixed with prepared horseradish, salt and lime juice.
Makes a dipping sauce.