Coconut Beer Shrimp

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 12
 

Ingredients:

-----seasoning mix-----
1 tablespoon red pepper -- ground
1 teaspoon salt -- (optional)
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons black pepper
1 1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon thyme
3/4 teaspoon oregano
-----dipping sauce-----
1 pound orange marmalade -- or apricot jam an entire jar)
5 tablespoons brown mustard
5 tablespoons horseradish
-----shrimp and batter-----
2 large eggs
1 3/4 cups flour
3/4 cup beer
1 tablespoon baking powder
48 medium shrimp -- (peeled), with tails
3 cups coconut -- (unsweetened), grated
 

Preparation:

Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 t of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. NOTES: * Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very caloric. * Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as wel