Entree / Fish: Coconut Shrimp With Marmalade Dipping Sauce

From Shelly Carey (www.allrecipes.com)

Ingredients
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups canola oil for frying
Marmalade dipping sauce
1/2 cup orange marmalade,
2 teaspoons mustard,
1 teaspoon prepared horseradish,
Dash salt
honey, to taste.

Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Butterfly shrimp to get full restaurant experience.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes (or overnight, for best result). Freeze for a few hours before frying.

Meanwhile, heat canola oil to 350 degrees F. Doing so will prevent coconut from coming off.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with marmalade dipping sauce. For dipping sauce, stir all ingredients until well blended.