Coconut Beer Shrimp with Sweet and Tangy Sauce

• 4 large eggs
• 1 cup beer
• 3 1/2 teaspoons creole seasoning
• 1 1/4 cups flour, all-purpose
• 2 tablespoons baking powder
• 48 large shrimp raw, peeled, tails on, devein
• 1 1/2 cups coconut fresh, shredded
• 1 x vegetable oil for deep frying
• 2 cups orange marmalade
• 1/4 cup creole mustard
• 3 tablespoons horseradish shredded

1. Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.
2. Blend well.
3. Season shrimp with remaining seafood seasoning.
4. Dip the shrimp in beer batter and roll in coconut.
5. Fry in oil heated to 350F (180C) F in deep fryer, wok or deep saucepan.
6. The oil should be at least 1 1/2 inch deep.
7. Drop shrimp in a few at a time and fry until golden brown.
8. Remove and drain on paper towel.
9. SAUCE-Blend together dipping sauce ingredients.

eggs, beer, creole seasoning, flour, baking powder, shrimp, coconut fresh, vegetable oil, orange marmalade, creole mustard, horseradish

Taken from recipeland.com/recipe/v/coconut-beer-shrimp-sweet-tangy-41665 (may not work)