Parrot Bay Coconut Shrimp with Piña Colada Sauce

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[left]1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan[size 1]®[/size] Parrot Bay Rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained[/left] [left]Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set aside.
-Combine 1 cup piña colada drink mix, powdered sugar, and rum in a separate bowl; set aside.
-Coat shrimp in cornstarch, then dip in piña colada mixture, then in coconut mixture, back into piña colada mixture, and back into coconut mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain on brown paper bags.
-To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.
-Dip fried shrimp in sauce[/left]
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