Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Large fresh shrimp; unpeeled
1 1/3 c All-purpose flour
1 ts Salt
1/4 ts Pepper
1/8 ts Paprika
1 1/4 c Beer
2 c Shredded coconut
Vegetable oil

--------------------ORANGE MUSTARD SAUCE-------------------------
1/4 c + 2 tb. orange marmalade
1/4 c + 2 tb. orange juice
2 tb Dijon mustard

Peel and devein shrimp, leaving tails intact.

Combine flour, salt, pepper and paprika in a medium bowl, stirring
well. Make a well in center of flour mixture. Gradually add beer,
stirring until batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot
oil (350 F.) until lightly browned. Drain on paper towels. Serve with
Orange Mustard Sauce.

To make Orange Mustard Sauce, combine marmalade, orange juice and
mustard in a small bowl, stirring well. Yield: About 1 cup.

From _Make It Miami_ by The Guild of the Museum of Science,
Inc./Miami, FL. In _America's Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.

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