Coconut Beer Shrimp

• 1 tablespoon sweet red bell peppers
• 1 teaspoon salt optional
• 1 1/2 teaspoons paprika sweet
• 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
• 1 pound orange marmalade or apricot jam
• 5 tablespoons brown mustard
• 5 tablespoons horseradish
• 2 large eggs
• 1 3/4 cups flour, all-purpose
• 3/4 cup beer
• 1 tablespoon baking powder
• 48 medium shrimp peeled, with tails
• 3 cups coconut (unsweetened), grated

1. Combine the seasoning mix together in a bowl.
2. Stir the dipping sauce ingredients together in a second bowl.
3. Have this ready at the table when the shrimp are done.
4. Mix together about 2 teaspoon of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl.
5. Combine the remaining flour with another 2 teaspoon of the seasoning mix.
6. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut.
7. Deep-fry the shrimp for about 1 minute and drain on paper towels.

sweet red bell peppers, salt, paprika sweet, black pepper, garlic, onion powder, thyme, oregano, orange marmalade, brown mustard, horseradish, eggs, flour, beer, baking powder, shrimp, coconut

Taken from recipeland.com/recipe/v/coconut-beer-shrimp-47354 (may not work)