Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flat beer
   1      cup           self-rising flour
   2      cups          sweetened coconut flakes -- (1 7oz pkg)
   2      tablespoons   sugar
     1/2  teaspoon      salt
  12                    jumbo shrimp
                        Vegetable oil for frying
                        Paprika
                        ***MARMALADE DIPPING SAUCE***
     1/2  cup           orange marmalade
   2      teaspoons     stone ground mustard
   1      teaspoon      prepared horseradish
   1      dash          salt

Preparation:

Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix with electric mixer. Mix well and cover, refrigerate for at least 1 hour. If the shrimp are not ready for cooking, devein and peel off the shell back to the tail. When the batter is ready, preheat oil in a deep pot or fryer to about 350 degrees. Use enough oil to completely cover shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp with a bit of paprika before dipping in batter. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. **You may have to flip shrimp over halfway thru cooking time. Drain on paper towels and serve with Marmalade Sauce on the side. For sauce: Combine all ingredients in a small bowl. Cover and refrigerate this for at least an hour as well.