Instructions: Peel shrimp from shell leaving lst joint and tail on. Lightly dredge in flour, then dip into beer batter. Pack with coconut and set aside, keeping cold.

Fruit Relish: Peel rind/skin from fruit selection and very finely dice

(approximately 2 oz. each fruit). Add orange juice (approximately 2 oz.). Add 1 tablespoon brown sugar and mix well. Set aside.

Next melt margarine in skillet, add shrimp and saute to golden brown.

Remove from heat and drain excess oil. Serve quickly with relish as a dipping sauce.

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