COCOCNUT SHRIMP WITH ORANGE SAUCE

Yummy!

1 1/4 lbs unpeeled large fresh shrimp
1 1/3 cups 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
Orange Mustard Sauce (recipe below)

Peel and devein shrimp, leaving tails intact.

Combine flour, salt, pepper, and paprika in a medium bowl.

Make a well in the center of the flour mixture. Gradually add the beer, stirring until the batter is smooth.

Dip shrimp in the batter, and then dredge in the shredded coconut.

Fry shrimp in hot oil (350 degrees) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce.

ORANGE MUSTARD SAUCE:
1/4 cup plus 2 tbsp orange marmalade
1/4 cup plus 2 tbsp orange juice
2 tbsp Dijon mustard

Combine all in a small bowl and mix well.

Yield: about 1 cup
Servings: 6