Instructions: Use an electric mixer to combine beer, flour, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well; cover and refrigerate at least 1 hour.

Devein shrimp and peel off shell back to the tail. Leave last segment of shell plus tailfins as a handle.

When beer batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to completely cover the shrimp. Pour remainder of coconut into a shallow bowl.

Be sure shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step.

Dip one shrimp at a time into batter, coating generously. Drop battered shrimp into coconut and roll around so it is well coated. Fry 4 shrimp at a time for 2 to 3 minutes or until shrimp become golden brown. You may have to turn shrimp halfway through cooking time. Drain on paper towels briefly.

To prepare marmalade sauce: Combine all ingredients. Serve shrimp with sauce on side.

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