Caribbean Shrimp

• 1 lb. fresh or frozen raw shrimp (21 to 30 in shells)
• vegetable oil
• 1/2 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. ground ginger
• 1/2 c. nonalcoholic pina colada drink mix
• 1 1/2 c. shredded coconut
• 1 (12 oz.) jar orange marmalade

1. Peel shrimp, leaving tails on.
2. (If shrimp are frozen, do not thaw; peel under running cold water.)
3. Make a shallow cut lengthwise down back of each shrimp.
4. Wash out vein and pat dry. Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 325u0b0. Mix flour mixture (flour, salt and ginger).
5. Coat shrimp in flour mixture; dip into pina colada mix.
6. Pat coconut onto shrimp, covering completely.
7. Coconut adheres to shrimp if shrimp are fried immediately after being coated.
8. Fry the shrimp about 2 minutes, turning once, until coconut is browned. Dip in marmalade or cocktail sauce.

shrimp, vegetable oil, allpurpose, salt, ground ginger, nonalcoholic, coconut, orange marmalade

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065511 (may not work)