Coconut-Battered Shrimp with Orange Marmalade Dipping Sauce

3 cups cooking oil
3 teaspoons Cajun Seasoning
1 1/4 cups flour
2 eggs
1/2 cup milk
1 cup shredded coconut
1 pound 21/25 count shrimp, peeled and de-veined*

Orange Marmalade Dipping Sauce:
1/2 cup orange marmalade
1 tablespoon horseradish
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon salt

Heat cooking oil to 325F.

In a bowl stir together 1 cup of flour with 1 teaspoon Creole Seasoning and set aside.

In another bowl place eggs, milk and 1 teaspoon Creole Seasoning and whip together.

In another bowl stir together remaining 1/4 cup flour and shredded coconut.

Place shrimp in another bowl and season with remaining teaspoon of Creole Seasoning. Dip individual shrimp first in flour, then in milk-egg wash, then roll in coconut-flour mixture until coated. Repeat each step until all shrimp are battered.

Drop shrimp into cooking oil and fry until golden brown and floating. Serve with Orange Marmalade Dipping Sauce.

Orange Marmalade Dipping Sauce:

Combine all ingredients in a bowl and mix until thoroughly blended.

Yields approx. 2 dozen shrimp.

*21/25 count denotes the number of shrimp per pound the larger the numbers the smaller the shrimp.