Instructions: Important notes:
*If you prefer not to use beer in this recipe, substitute with club soda.

**Do not use the sweetened coconut found in the grocery stores. It is important to use the unsweetened coconut because it does not burn when fried.

To make the dip: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving).

To make the batter: In a medium bowl, whisk the flour, baking powder, curry powder, salt and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Put the remaining coconut in a deep plate.

Preheat the oven to 200 degrees. Place a large wire cake rack over a jelly roll pan. Inn a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees.

In 2 or 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut.

Deepfry without crowding, until golden, 2 to 3 minutes. Using a wiremesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deepfried. Serve immediately, with the warm pineapplemustard dip.

Makes 6 to 8 appetizer servings.

***Bonus dipping sauce***

PeanutLime Dipping Sauce:
Whisk all the ingredients together in a small bowl. Let stand at room temperature for 30 minutes to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or water).

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