Coconut Shrimp with Sweet Chili Lime Sauce

This is a great appetizer recipe from Bon Appetit.

Ingredients
Sauce
 * 1) 3/4 cup Asian sweet chili sauce
 * 2) 3 tablespoons chopped fresh cilantro
 * 3) 2 1/2 tablespoons fresh lime juice

Shrimp
 * 3/4 cup all purpose flour
 * 1 teaspoon curry powder (preferably Madras style)
 * 3/4 teaspoon baking powder
 * 1/4 teaspoon salt
 * 1 large egg, beaten to blend 1 cup club soda
 * Vegetable oil (for deep-frying)
 * 1 1/2 cups medium shredded unsweetened coconut
 * 16 large shrimp, peeled, deveined, tails left intact

Preparation
Sauce Mix all ingredients in small bowl. (Can be made 1 day ahead. Cover and chill.)

Shrimp
 * Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.


 * Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.


 * Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.