Red Lobster Pina Colada Shrimp & Dipping Sauce (aka Parrot Bay Coconut Shrimp)

Recipe found here.

1/2 pound large Shrimp butterflied
1 cup sweetened Coconut Flakes
1 cup plain Bread Crumbs
1/4 cup Cornstarch
1/2 cup Pina Colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon Powdered Sugar
1/2 cup Cornstarch yes, another 1/2 cup

Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
Combine the pina colada mix, powdered sugar and rum in a small mixing bowl. Set aside.
Place 1/2 cup cornstarch in a separate bowl.
Heat oil to 375°F for deep frying.
Coat shrimp first in cornstarch, then in the pina colada mixture, then dust shrimp in bread crumbs/coconut mixture.
Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil.
Fry until golden brown.
Remove from fryer and drain.
Serve with Red Lobster Pina Colada Dipping Sauce. (Recipe Below)

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Red Lobster Pina Colada Dipping Sauce

1 cup Pina Colada mix
1/4 cup Water
2 tablespoons crushed Pineapple drained
1 tablespoon + 1 teaspoon sweetened Coconut Flakes
3 tablespoons + 1 teaspoon Powdered Sugar
1 1/2 teaspoon Cornstarch
3 teaspoons cold Water

Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat over medium-low heat until sauce begins to simmer, stirring frequently.
Let mixture simmer for 10 - 12 minutes.
Mix cornstarch and cold water together and add to sauce. Blend well.
Let mixture simmer for and additional 3 - 5 minutes, stirring frequently.
Remove from heat and bring to room temperature.
Sauce is served at room temperature.