Coconut Beer Shrimp with Sweet and Tangy Sauce

Ingredients

 * 4 	 	eggs
 * 1 	cup 	beer
 * 3 1/2 	tsp 	Creole seasoning (follows)
 * 1 1/4 	cup 	all-purpose flour
 * 2 	tbsp 	baking powder
 * 48 	large 	Raw Shrimp, peel, tails on devein
 * 1 1/2 	cup 	Fresh or moist-pact coconut shredded, to 2 C
 * oil for deep-frying

Sweet And Tangy Sauce

 * 2 	cup 	orange marmalade
 * 1/4 	cup 	Creole or Dijon mustard
 * 3 	tbsp 	Shredded horseradish

Directions
Combine eggs, beer, 1 ts creole seasoning, flour and baking powder.

Blend well.

Season Shrimp with remaining seafood seasoning.

Dip the Shrimp in beer batter and roll in coconut.

Fry in oil heated to 350 °F in dep fryer, wok or deep saucepan.

The oil should be at least 1-1/2" deep.

Drop Shrimp in a few at a time and fry until golden brown.

Remove and drain on paper towel.

Sauce-blend together dipping sauce ingredients.