howland is awesome

The Final Four. In three (3) years. Damn. Is it hot in here or is it just me?

I'm imagining he's yelling something, as he's probs the loudest man ever.

UCLA. Final Four. Have sweeter words ever been said?

In honor, I've created a little crunchy tidbit to munch on. Not reinventing the wheel here, but whatever.

Bruin Beer-Battered Coconut Shrimp with Howland Hot Sauce
(serves approximately eight as an appetizer)

For the shrimp:
- 2 lbs. jumbo shrimp (14-16 per pound), cleaned and butterflied with tails left on
- 1/2 cup flour
- 1/2 rice flour
- salt, pepper and paprika
- 1 cold beer, preferably a light lager (such as Corona or Heineken)
- about 1 1/2 cups vegetable oil, for frying
- 1 cup shredded coconut (optional)

1. Mix the flours together, along with the salt, pepper and paprika to taste. Pour in th beer and lightly mix until a sort of soupy batter forms.

2. Heat the oil in a frying pan. The pan should be pretty thick, and about 2 inches deep. The oil should come up about halfway to the top. Drop in a bit of the batter, and it should fry up golden quickly, but not so quickly that it burns within seconds.

3. Coat the shrimp in the batter by holding the tail, and then roll in coconut if using. Place shrimp in the hot oil and fry, about a minute or two on each side, until golden brown. Remove with tongs and allow to drain on brown paper bags. Serve warm.


For the hot sauce:
- 1 cup bottled shrimp cocktail sauce (marinara also works)
- 3 tbs. Frank's Red Hot sauce
- 1 clove minced garlic
- 1 tsp. minced ginger
- 1 tsp. red pepper flakes
- 2 tbs. honey

Mix the above ingredients and serve with shrimp.