Prepare Chili Vinegar and set aside.

Devein shrimp (if not already deveined). Rinse.

In 3 separate bowls, put flour in on, eggs in another and coconut in the third. Dip shrimp in flour, then egg and then roll in coconut, laying them on a baking sheet as you complete the process.

Heat oil in a deep skillet over medium heat to 350° (*Thermometer is handy here. If oil is too cool, the shrimp will absorb oil and be heavy. If too hot, the outside will burn while the inside will be undercooked.) Fry shrimp by placing them in a single layer in hot oil, turning once underside is golden brown. Remove to a paper-towel lined plate until all the shrimp are finished. Serve immediately with lime slices and dip into Chili Vinegar.

For salad: Prepare salad dressing by whisking all ingredients together. Place lettuce, tomatoes and cucumber in a large bowl. Toss. Re-whisk salad dressing and then drizzle over salad and toss again.