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.