Ingredients

• 8 fluid ounces flat beer
• 1 cup self-rising flour
• 2 cups sweetened flaked coconut, divided (one 7-ounce package)
• 2 tablespoons sugar
• 1/2 teaspoon salt substitute
• 12 jumbo shrimp
• vegetable oil (for frying)
• paprika
• 1/2 cup orange marmalade
• 2 teaspoons stone ground mustard
• 1 teaspoon prepared horseradish
• 1 dash salt

Instructions

1. ---To Make the Dipping Sauce---.

2. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.

3. ---To Make the Batter---.

4. Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.

5. Mix well, then cover and refrigerate for at least one hour.

6. ---To Prepare the Shrimp---.

7. De-vein and peel off the shell back to the tail.

8. Leave the last segment of the shell plus the tail as a handle.

9. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.

10. Use enough oil to cover the shrimp completely.

11. Pour the remainder of the coconut into a shallow bowl.

12. Be sure the shrimp are dry before battering.

13. Sprinkle each shrimp lightly with paprika before the next step.

14. Dip one shrimp at a time into the batter, coating generously.

15. Drop the battered shrimp into the coconut and roll it around so that it is well coated.

16. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.

17. Flip the shrimp halfway through.

18. Drain on paper towels briefly before serving with marmalade sauce on the side.