16 jumbo shrimp—shelled, deveined and cut almost in half lengthwise down the back
1 quart vegetable oil, for frying
2 tablespoons tamarind syrup
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
8 cups mixed salad greens, torn into bite-size pieces
Put the flour, eggs and coconut in separate shallow bowls. Dredge the shrimp first in the flour, then in the eggs and then in the coconut; press the coconut firmly onto the shrimp. Arrange the shrimp on a baking sheet, cover and refrigerate for at least 1 hour or overnight.
In a medium saucepan, heat the vegetable oil over moderate heat to 350°. Working with 2 at a time, fry the shrimp until golden brown, about 4 minutes. Drain the shrimp on a rack set over a baking sheet and keep warm in a low oven.
In a blender, process the tamarind syrup, vinegar, olive oil, salt and pepper. Put the greens in a bowl, add the dressing and toss to coat. Mound the salad on 8 small plates. Set 2 shrimp beside each salad and serve.