COCONUT SHRIMP WITH ORANGE MARMALADE SAUCE
from The Outback Restaurant

FOR THE COCONUT SHRIMP:
1 1/2 pounds large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tbsp salt
1/2 tbsp white pepper
2 tbsp vegetable oil
1 cup ice water *or (I use a can of coconut milk-cold)
2 cups short shredded coconut
*hot oil for deep frying
FOR THE DIPPING SAUCE:
1/2 cup orange marmalade
1/4 cup Grey Poupon Country Mustard
1/4 cup honey
3 to 4 drops Tabasco sauce

Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend. Set aside.

Spread coconut on a flat pan a little at a time, adding more as needed. Set aside.

TO FRY THE SHRIMP:
Heat oil for frying to 350 degrees F in deep fryer or electric skillet. Preheat oven to 300 degrees F.

Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 2-4 minutes.*

Bake at 300 degrees for 5 minutes to finish cooking of the shrimp.

Serve with sweet and sour sauce or the following dipping sauce.

TO MAKE THE DIPPING SAUCE:
Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste. Refrigerate for 1 hour before serving.

*Please remember this is a VERY Light Batter, not a Heavy coating type. Add more liquid if necessary, and you can double coat with the batter/coconut if you want, just Do NOT overcook the shrimp!!

Note:
This is my basic recipe, but wanted to tell you that I have also used a batter consisting of Bisquick, coconut milk, and 7-up, and some Cajun Spices into the batter. Experiment with this one a little. YOU won't be disappointed! It is De'Lish!! Hope YOU Enjoy!