Instructions: Combine the seasoning mix ingredients in a small bowl. In a separate bowl, combine 2 tsp. of mix with the eggs, 1 1/4 c. of flour, the beer, and baking powder; mix well, breaking up any lumps.

In a small bowl combine remaining 1/2 c. flour with 1 1/2 tsp. of seasoning mix; set aside. Place coconut in a separate bowl. Sprinkle both sides of shrimp with remaining seasoning mix. Then, holding each shrimp by its tail, dredge in flour mixture, shaking off excess, then dip in batter (except tail), allowing excess to drip off, then coat generously with grated coconut and place on baking sheet.

Heat oil in deep fryer to 350 degrees. Drop shrimp, one at a time, into hot oil; fry until golden brown, about 30 seconds to 1 minute per side. Do not crowd. Drain on paper towels. Serve immediately with Sweet & Tangy Dipping Sauce (below). Six main dish or 12 appetizer servings.

Sweet & Tangy Dipping Sauce:
Combine the following ingredients and mix well: 1 - 18 oz.
jar orange marmalade (or 1 2/3 cups)

5 T. Creole mustard (preferred) or brown mustard 5 T. finely grated fresh or prepared horseradish

MAKES 2 1/2 cups

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