SEASONING MIX: <BR>1 Tablespoon Red pepper, ground <BR>1 teaspoon Salt (optional) <BR>1 1/2 teaspoon Sweet paprika <BR>1 1/2 teaspoon Black pepper <BR>1 1/4 teaspoon Garlic powder <BR>3/4 teaspoon Onion powder <BR>3/4 teaspoon Thyme <BR>3/4 teaspoon Oregano<br><br>DIPPING SAUCE:<BR>1 lb Orange marmalade -or apricot jam -(use an entire jar) <BR>5 T Brown mustard <BR>5 T Horseradish <BR><BR>SHRIMP AND BATTER:<BR>2 Eggs <BR>1 3/4 cups Flour <BR>3/4 cups Beer <BR>1 Tablespoon Baking powder <BR>48 medium Shrimp (peeled), with tails <BR>3 cups Coconut (unsweetened), grated
Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 teaspoons of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 teaspoons of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.<br><br><br><br>Don't put too much batter on or it will overwhelm the shrimp.