Recipe: Coconut Shrimp and Coconut Beer Shrimp with Sweet and Tangy Sauce Recipe(not exactly your recipe)

Coconut Shrimp

1 lb shell-on Alaskan Shrimp, uncooked
1/3 cup Coconut milk, canned and sweetened
2 Tbsp Lime Juice
1 Garlic clove, crushed
1 tsp Red Chili Peppers, seeded and minced

1 tsp ground Cumin
1/2 tsp ground Coriander
1/4 tsp ground White Pepper
12 to 18 fresh Pineapple Chunks
Island Pesto
1 cup flaked Coconut
1 cup chopped Cilantro
1 cup chopped Green Onion
2 Tbsp fresh Lime Juice
2 Tbsp minced fresh Ginger
1 to 2 tsp minced Garlic clove
1/2 tsp Salt
1/2 cup Peanut or Olive Oil

Directions:
Peel and devein shrimp retaining tails, if desired; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done.

Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe:

4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
48 large raw shrimp, peeled, tails on, deveined
1-1/2 to 2 cups fresh or moist-packed shredded coconut
Oil for deep-frying

Sweet and Tangy Sauce:

2 cups orange marmalade
1/4 cup Creole or Dijon mustard
3 Tbsp shredded horseradish

For the Shrimp:
Combine eggs, beer, 1 tsp Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel.

For the Sauce:
Blend together dipping sauce ingredients.

Yield: 6 servings