Don't let them see how you do it.

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Ingredients:

1 box of SeaPak frozen Coconut Shrimp

1 bottle of Dennis' Mango Habanero dipping sauce (muy importante')

1 box of Zatarain's Caribbean Rice

1 Box of Jiffy Cornbread Mix

2 eggs (Jiffy calls for 1 egg. Use 2 instead. Make sure to beat the 2 eggs and 2/3 cup of milk well before adding the  cornbread mix.)

2/3 cup of milk (Jiffy calls for 1/3 cup of milk, but Pearl says 2/3 cup of milk and 2 eggs makes it more like cake.)

1 Tbs of finely chopped jalapeno (stirred well into the cornbread if you like that sort of thing.)

Water

Butter (Don't you dare feed margarine to the ones you love.)

Mix cornbread per directions except add 1 more egg and an extra 1/3 cup of milk (and jalapeno) and pour into buttered 6" - 8" cast iron skillet.

Preheat oven and deep fryer.

Start Zatarain's per box directions.

When the oven's preheated put the cornbread in.

When the deep fryer's preheated start frying the shrimp. Don't fry too many at a time.

If the shrimp are done before everything else, slide 'em into the oven next to the cornbread to keep warm.

Pour Dennis' sauce into dipping bowls for the shrimpies.

You will be hailed as a master chef.

*If you're trying to be healthy substitute the rice and/or cornbread for some form of no carb vegetation.