Coconut-Beer Shrimp

• 1 lb medium raw shrimp
• 2 14 teaspoons red peppers
• 1 18 teaspoons salt
• 1 teaspoon pepper
• 34 teaspoon paprika
• 12 teaspoon garlic powder
• 12 teaspoon ground thyme
• 12 teaspoon onion powder
• 12 teaspoon ground oregano
• 34 cup flour, plus
• 2 tablespoons all-purpose flour
• 6 tablespoons beer
• 1 egg, beaten
• 12 teaspoon baking powder
• 1 (7 ounce) package flaked coconut (unsweetened)
• vegetable oil
• 1 (10 ounce) jar orange marmalade
• 3 tablespoons prepared horseradish
• 3 tablespoons prepared brown mustard (or I like Dijon too)
• 12 teaspoon grated fresh lemon rind

1. Peel and devein shrimp, leaving tails on; rinse well, and set aside.
2. Combine seasonings in a small bowl,mixing well; set aside.
3. Combine flour, beer, egg, and baking powder in a medium bowl; mix well.
4. Dip shrimp into seasoning mixture; shake off excess mixture.
5. Dip seasoned shrimp into beer batter; dredge batter coated shrimp in coconut.
6. Fry shrimp, 5 or 6 at a time, in deep, hot oil (350F) about 45 seconds on each side or until shrimp are golden brown.
7. Drain shrimp on paper towels, and serve immediately with Spicy Orange Dip.
8. For Dip: Combine all ingredients in a small bowl; mix well.
9. Makes 1 1/4 cups.

shrimp, red peppers, salt, pepper, paprika, garlic, ground thyme, onion powder, ground oregano, flour, flour, beer, egg, baking powder, coconut, vegetable oil, orange marmalade, horseradish, brown mustard, lemon rind

Taken from www.food.com/recipe/coconut-beer-shrimp-40384 (may not work)