Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------HAWK'S KAY SHRIMP--------------------------
1 1/2 c Flour
1 ts Salt
1/4 ts White Pepper
2 Egg Yolks, beaten
3/4 c Flat Beer
1 tb Dark Rum
24 lg Shrimp (10-12 lb)
1 c Coconut, sweetened
Oil for frying

-------------------HORSERADISH MARMALADE------------------------
1 c Orange Marmalade
1/4 c Prepared horseradish

This is similar to the shrimp served at Outback Steakhouse.

Hawk's Bay Shrimp Mix the flour, salt, pepper and egg yolks in a
bowl. Gradually add the beer and rum, stirring to thoroughly blend all
ingredients. Cover and allow the batter to rest in the refrigerator
for 1 to 2 hours. Shell the shrimp and devein them by making a slit
along the back or outside of the shrimp, lifting out the black vein
and discarding it. Rinse, pat dry, and dip the shrimp in batter.
Roll the shrimp in coconut flakes. Heat oil in pan for frying, to 350
F degrees. Slip one shrimp at a time into the oil, cooking only 3 or
4 shrimp at a time. Fry 1 to 2 minutes, or until golden brown. Drain
on paper towels. Serve with toothpicks and dipping sauce.

Horseradish Dipping Sauce Mix marmalade and horseradish together
and place in a serving or dipping bowl. WALT

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