OUTBACK STEAKHOUSE GOLD COAST COCONUT SHRIMP

FOR THE SHRIMP:
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes (one 7 oz. package)
2 tbsp sugar
12 jumbo shrimp
vegetable oil for frying
paprika
MARMALADE SAUCE (FOR DIPPING):
1/2 cup orange marmalade
2 tsp. stone ground mustard (with whole grain mustard seed)
1 tsp. prepared horseradish
Dash salt

TO MAKE THE BATTER:
Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium bowl. Mix well, then cover and refrigerate at least 1 hour.

TO MAKE THE MARMALADE SAUCE:
Prepare your marmalade sauce by combining all four ingredients in a small bowl. Cover and refrigerate this for at least 1 hour as well.

TO PREPARE THE SHRIMP:
Prepare the shrimp be deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.

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

Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time.

Drain on paper towels briefly before serving with marmalade sauce on the side.