1 pound medium shrimp
1 cup all-purpose flour; divided
1/3 cup beer
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
8 ounces flaked coconut
Vegetable oil
Combine 3/4 cup flour, beer and next 5 ingredients stirring until smooth.
Dredge shrimp in remaining 1/4 cup flour; dip in batter, and coat with coconut.
Fry shrimp in hot 350 degree oil until coconut is golden, turning once.
Serve with Sweet Dipping Sauce.
Yield: 6 appetizer servings.
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons creole mustard
(Combine all ingredients to yield 1 1/4 cups sauce)