Coconut Shrimp presented by The Riverfront Plantation Inn 

1 can cream of coconut divided
1 lb peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry
1 Tbsp flour
2 Tbsps water
Reserve 1/4 cup cream of coconut, in remaining cream of coconut add cayenne and salt, dip shrimp in coconut mixture then flour, repeat with all shrimp. Fry shrimp in hot oil until golden, drain. Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix water and flour together, add to boiling mixture to thicken, serve with fried shrimp.