Ingredients:

8	Oz	Flat beer
1	Cup	All-purpose flour
2	Cup	Flaked coconut
2	Tbl	Sugar
½	Tsp	Salt
12		Jumbo shrimp
		Paprika
Marmalade Dipping Sauce
½	Cup	Orange marmalade
2	Tsp	Stone ground mustard
1	Tsp	Prepared horseradish
1		Dash salt

Directions:

Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the Shrimp - De-vein and peel off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F. Use enough oil to cover the shrimp completely.

Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through. Drain on paper towels briefly before serving with marmalade sauce on the side

Marmalade Dipping Sauce: Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour

Yields

Serves 2