COCONUT SHRIMP WITH ORANGE MUSTARD SAUCE

1 1/4 lb large fresh shrimp, unpeeled
1 1/3 cups all-purpose flour
1 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 1/4 cups beer
2 cups shredded coconut
vegetable oil (for frying)
FOR THE ORANGE MUSTARD SAUCE:
1/4 cup plus 2 tbsp. orange marmalade
1/4 cup plus 2 tbsp. orange juice
2 tbsp Dijon mustard

Peel and devein shrimp, leaving tails intact.

Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth. Dip shrimp in batter; dredge in shredded coconut.

Fry shrimp in hot oil (350 degrees F) until lightly browned. Drain on paper towels.

Serve with Orange Mustard Sauce.

TO MAKE THE ORANGE MUSTARD SAUCE:
Combine marmalade, orange juice and mustard in a small bowl, stirring well. Makes about 1 cup sauce