Copycat Coconut Shrimp with Honey Mustard Dipping Sauce
Servings: 4

1 1/2 large 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
oil for deep frying
2 cups short shredded coconut

Marmalade:
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.

To fry: heat oil to 350 degrees in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut.

Fry in hot oil until lightly browned, about 4 minutes.

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

Serve with sweet and sour sauce or the following sauce:
Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

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