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Coconut Beer Shrimp with Sweet and Tangy Sauce

1 tablespoon cayenne pepper
2 1/4 teaspoons paprika, sweet
1 1/2 teaspoons pepper, black
1 1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon thyme
3/4 teaspoon oregano

2 eggs
1 3/4 cups flour
3/4 cup beer
1 tablespoon baking powder
48 shrimp; medium, peeled (but tails on), deveined
3 cups grated coconut, about 6 oz

1 2/3 cups orange marmalade
5 tablespoons mustard, creole or brown
5 tablespoons horseradish, finally grated

Combine all ingredients of the Sweet and Tangy Dipping Sauce and
refrigerate. Thoroughly combine the seasoning mix ingredients in
a small bowl. In a separate bowl combine 2 ts of the mix with the
eggs, 1 1/4 c of the flour, the beer and baking powder; mix well,
breaking up any lumps. In a separate small bowl combine the remaining
1/2 c flour with 1 1/2 ts of the seasoning mix; set aside. Place
the coconut in a separate bowl. Sprinkle both sides of the shrimp
with the remaining seasoning mix. Then, holding the shrimp by the
tail, dredge each in the flour mixture, shaking off excess, then
dip in batter (except tail), allowing excess to drip off, and then
coat generously with grated coconut and place on a baking sheet.

Heat oil in a deep fryer to 350 degree F. Drop shrimp, one at a
time, into the hot oil and fry until golden brown, about 30 seconds
to 1 minute per side. Do not crowd.

You may want to cut the first shrimp in half after frying to best
estimate frying time; the batter should be cooked through but the
shrimp not overcooked. Drain on paper towels. Serve immediately
with Sweet and Tangy Dipping Sauce.


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